Yield: Yields about 2 cups
Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table.
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Make Ahead Tips
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
The sauce may be made 1 day ahead up to the point indicated in the recipe. Be sure to let the sauce cool before covering and refrigerating. Reheat gently and finish as directed in the recipe.
Took a risk with a new recipe for Christmas and was not disappointed. Flavor balance was perfect, just the thing for a very special meal. Everyone raved!
This recipe was quite simple and very impressive. I purchased a smaller tenderloin at Costco (about 2.5 lbs) and it easily served 8. I followed the directions for cooking and it turned out perfectly. The sauce was amazing! Great recipe! Everyone raved about it.
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