Re: cooking beef tenderloin, holding, reheating

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Posted by George on September 14, 1997 at 11:36:39 :

In Reply to: Re: cooking beef tenderloin, holding, reheating posted by Carl Jones on September 12, 1997 at 11:06:11 :

: 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

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