Re: cooking beef tenderloin, holding, reheating

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Posted by teresinha on March 04, 19100 at 15:00:35 :

In Reply to: Re: cooking beef tenderloin, holding, reheating posted by George on September 14, 1997 at 11:36:39 :

: : do you have any recommendations for sauce?

: I just did a party (small 30 people) where I pre cooked whole tenderloins and served them cold (actually at room temp) with a Bourbon Brown Sauce (diced onion and garlic sauteed in butter with chilli powder and cumin, deglaze with bourbon (carefully)added demi, cooked it out finnished with Worstechire, S&P, more bourbon and finally whipped in some butter)

: : and is it a bad idea to reheat in an appropriate sauce?

: Ala carte, after the cooked meat has composed I like to finish it in a sauce, but I woulden't really call it reheating. IMHO for 500 I think it would be a real pain.

: George

hi George,
I think i have something which would go well with you're tenderloins. Its a sauce Gribiche
to make about 2 and a half cups.
5 eggs plus one yolk at room temperature
i teaspoon of dijon mustard
1 tablespoon of fresh lemon juice
2 cups of oil
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh parsely leaves
1 tablesploon chopped fresh chervil leaves
half table spoon of chopped sour gherkins
half tablespoon chopped capers
salt pepper to taste.
place the five eggs in a non reactive saucepan and add water to cover them by 1 inch. Bring the water to a boil over moderate heat and timing from the moment the bubbles begin to rise from the bottom of the pan cook them for 10 minutes. Adjust the heat as needed to keep the water at a barely bubbling simmer. Plunge the eggs into cold water to stop cooking.
When the eggs are cool enough to handle, shell them and separate the yolks from the whites. Cut the whites into julienne stips and set them aside in a mixing bowl, mash the hard boiled yolks with the remaining raw egg yolk and the mustard to form a smooth paste. add the lemon juice and mix thoroughly.
Whisking consistently add the oil, drop by drop to begin with, then in a steady stream as the sauce begins to thicken. stir in the fresh herbs, along with the sour gherkins and capers. Garnish the sauce with the egg white strips.
this recipe can also be used for fish.
good luck.

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