HOW TO COOK A TENDERLOIN ROAST - COOKIE AND CREAM PIE.
How To Cook A Tenderloin Roast
- whole tenderloin roast = tenderloin tip roast = filet mignon roast Notes: This is the most tender portion of the entire carcass, and you'll pay dearly for it. You can cut it into steaks, or make a heavenly roast beef out of it. Take care not to overcook it, because it dries out easily.
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
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- (of food) Be heated so that the condition required for eating is reached
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- prepare a hot meal; "My husband doesn't cook"
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- someone who cooks food
- Heat food and cause it to thicken and reduce in volume
Burgundy Pork Tenderloin - 005
I can't even begin to describe how awesome this was. The woodwork in my house absorbed the wonderful aroma of this meal while it cooked. I could smell its awesomeness in the air for three days. Heavenly. Very simple recipe. Place a pork tenderloin in a roasting pan. Slice a couple onions and put them on top of the meat (most of the onions were removed before this picture was taken). Pour 2 cups of burgundy over everything. Salt and pepper. Cook until done. You can use some of the liquid that is in the bottom of roaster to make a good gravy. Afterwards, I sliced up the rest of the meat and let it soak in the juices in the roasting pan. To die for!
final plating of CA130
I am exceedingly pleased with how well my partner and I did on this one. we had done the first one together with another classmate with rather miserable results.
from left to right:
shrimp marinated in sherry and shallots, then sauteed with more shallots and white wine. liquid made into a beurre blanc sauce .
brussel sprouts cooked in bacon fat with red onions, roasted pecans, and bacon pieces (SOOO artery hardeningly tasty)
beef tenderloin marinated in burgandy and garlic. seared then topped with roquefort cheese and fried thinly sliced onions. beurre rouge sauce.
duchesse potatoes just enough roquefort cheese mixed in.
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