Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.
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This was our first time preparing tenderloin, and it did not disappoint. Everyone was commenting on how tender the meat was. Definitely salt the meat generously — tenderloin doesn’t have as much flavor on its own so needs it. The sauce was very flavorful and complemented the beef well.
The sauce was tasty but not to die for. We prepared the beef our own way so I can not comment on that.
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