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Beef Tenderloin With Roasted Shallots
January 24, 2011

The meat was tender but that's because it's $6 per pound tenderloin. The sauce was overrated. The shallots were yummy but I didn't like the port wine flavor at all. It was too overpowering. I cooked it down as stated and added it to the meat's drippings, but my drippings did not amount to much since it seemed to evaporate as it cooked. Perhaps covering the meat or adding some (more) broth to the drippings would have diluted the strong grape flavor of the wine. Next time I'll opt for regular au jus.

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