Roast Beef Tenderloin with Red Wine Sauce Less red wine to sauce - make ahead roast veggies ahead of time then finish off while roast is resting. 425 roasting to 125 internal temp temp generous hyes seasoning and garlic with dabs of butter.
(replace cognac with peach, apricot, or pear juice for non-alcoholic version) Juicy slices of beef tenderloin with cognac cream sauce make an elegant and impressive centerpiece to any special occasion dinner!
Fancy - Balsamic vinegar and whiskey steak marinade: Marinade: 1 part Balsamic Vinegar 1 part Whiskey. Fill a 1 - oz shot glass with 1 part vinegar to 1 part whiskey. This will be enough marinade for two steaks. Marinate your steaks for 30 min to an