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Red wine reduction for beef tenderloin

red wine reduction for beef tenderloin

2 heads garlic concours puissance alpha prix 10 sprigs of thyme plus 1 tsp (5 mL finely chopped 2 tbsp (30 mL) olive oil cup (125 mL) salted butter, at room temperature.
I used this rub on filets and while simple is best this rub was wonderful.
The wet rub is fabulous and came out wonderfully.It is also relatively lean.Read more 5/20/2007, thanks for this awesome recipe.It also freezes very well.The really great thing about this recipe.Makes 1 cup (250 mL).Per Serving: 364 calories;.3 g fat;.9 g carbohydrates;.5 g protein; 89 mg cholesterol; 599 mg sodium.Wrap completely and bake in middle of oven for 1 hours.If the chain muscle is still attached, you can make a lovely heart shape with the steak.
2 lbs (1 kg) beef gagner du poids tenderloin, cleaned and trimmed 2 tbsp (30 mL) olive oil.Heres an example of butterflying a thick filet mignon into a heart shape.Every table is a two-top, the menus are often fixed, and the staff frantically busy.If you have a thick steak and you like your steak rare, or medium rare, youre in luck, this will be easy.2 Slice the tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil with thyme sprigs, and drizzle with olive oil.Read more 7/12/2008, i cut the recipe back since there were only two.This was lovely and I have been thinking about it all week.

6 In a small saucepan, melt desired amount of Roasted Garlic Thyme Butter over low heat and pour over beef before serving.
The tenderloin muscle is called tenderloin because it is just that, tender.
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