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Recent Reviews

Re:Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

This recipe is fabulous! I followed the instructions for the roast, but cooked it on the grill instead. I seared the roast, then applied the glaze and grilled on indirect heat for an hour at 375 ( 5 pound tenderloin). The sauce was delicious as well. Served it with truffle mac and cheese, saluted mushrooms and grilled asparagus.

Posted: 08:04 am on May 21st 2017