Beef Tenderloin method - Why You Should Add Some Mushrooms For Enhanced Flavor

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Flavors - Beef Tenderloin method - Why You Should Add Some Mushrooms For Enhanced Flavor

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Are you hoping to put in order an perfect meal that feeds up to 6 people, but you can't seem to find the right beef tenderloin method in your cookbook? You've come to the right place. I'm your guy!

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1) First, you will want to begin the preparations of the marinade by mixing 1/3 cups of red wine vinegar, 1/4 cups of balsamic vinegar, 1/4 cups of Worcestershire sauce, 5 cloves of garlic, 3 tablespoons of molasses, and 2 tablespoons of finely grated ginger. Blend all of this together while mixing in 3/4 cups of olive oil moderately until you can tell that the oil is emulsified.

2) Next, add 1 1/2 tablespoons of fresh thyme (rubbed), 1 tablespoon of red pepper flakes, 1 tablespoon of salt, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of rubbed sage leaves, and 1 tablespoon of fresh cracked black pepper. Your marinade should now be finished.

3) Place tenderloin and the marinade in a large Ziploc bag. Seal and shake the bag. Once the bag is wholly covered, place the bag in your refrigerator for 24 hours, production sure to turn the meat twice during this time.

4) When the 24 hours are up, heat a Dutch oven, adding 1/4 cups of butter, 1/4 cups of pinenuts, 1/2 cups of diced red onions, and the most important of all - 1 cup of diced chanterelle mushrooms. These mushrooms will provide an perfect flavor that you do not want to miss out on.

5) Put 4 cups of bread cubes in a cut off bowl, along with 1 1/2 tablespoons of chopped rosemary, 1 1/2 tablespoons of sage leaves, and 3 tablespoons of fresh parsley. Mix in 2 eggs and 3/4 cups of chicken broth. Add your vegetables, and spice up your stuffing with salt and pepper however you wish.

6) Reheat your Dutch oven and add olive oil. To fulfill the beef tenderloin recipe, place the tenderloin in the oven. Cook the meat on all of the sides for at least 3 minutes each, or until you observation that the meat is colored in a dark brown tint. Remove the beef tenderloin, cover it, and set it aside.

7) After the beef has cooled, add your stuffing into an incision along the side of the meat. Then, just place the roast back in your oven for 40-50 minutes at 14-16 briquettes. When the internal temperature of your meat at its most thick part is 145 degrees Fahrenheit, Remove the beef.

After you let the loin cool, wait nearby 5 minutes, and serve!

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