Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests.
By continuing to browse the site, you are agreeing to our use of cookies.
To manage your cookies on this site, click here.
OK
Meat should be trimmed and prepared. Remove the thin membrane called silverskin and any fat. Next tie the tenderloin with string in loops about 2 inches apart to hold the shape of the meat. See recipie for Red Wine Sauce to go with this meat. Beef tenderloin needs a sauce.