|By dannyboy26 on Friday, December 17, 1999 - 03:46 pm: Edit|
I am planning on preparing a beef tenderloin for my family for christmas dinner. I am somewhat partial to marinading it in a wine based marinade then grilling it over charcoal and misquite. Does anyone have any good mirinade recipes, or cooking ideas?
Thank you in advance,
|By W.DeBord on Monday, December 20, 1999 - 05:00 pm: Edit|
Cooking ideas: I probably wouldn't cook my tenderloin on the grill. I would only brown it quickly on the grill for grill flavor, then roast it in a oven around 375f. Since tenderloin has little to no fat to protect it on the grill the outside portions tend to get tough and chewy.
Personally I would prefer it served with a light wine sauce. I'm not sure that marninading it in wine will give it much. But if this is what you want you can certainly add wine to and of your marinade recipes.
|By gumbo's child on Monday, January 24, 2000 - 08:04 pm: Edit|
Go ahead with your wine marinating idea, but instead of using straight wine as the base for your marinade, put the wine in a sauce pan and reduce by 50-60% THEN add it to your mix. You dont want to add raw wine to something if isn't going to be allowed to "cook out". The sharpness and the alcohol in the wine will be murder on a finely textured item like a tenderloin.I'd try adding an ounce or two of reduced wine to your regular marinade and see how that works.