I am making a beef tenderloin for Easter (only a couple of days away!)...I have read several recipes & am not sure what is the best method for roasting. Some recipes say to sear the meat first...some say to start at a very high temp and then reduce to a lower temp...some say to roast at a certain temp the entire time. I am going to adapt a recipe that I came up with for rib eyes. I am encrusting the tenderloin with 5 different kinds of crushed peppercorns and roasting. I am making my port wine sauce (which is absolutely to die for)...but, I know that Cuisine at home had an article about roasting tenderloin...but, it was before I started subscribing! Can anyone send me info from that issue?
Thanks!
Connie
Thanks!
Connie