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Roasted Whole Tenderloin : 1 Introduction

Roasted Whole Tenderloin
HI HOW CHEF PHIL ANDERSON HAS TEETERS CONSECUTIVE WE ‘RE GOING TO MAKE A WHOLE ROASTED TENDER nAND IT ‘S GOING TO BE FANTASTIC SHOW YOU HOW TO CLEAN IT CUT AND TIRED nAND ROASTED OFF TO PERFECTION FIRST IT COMES THE SAUCE nAND A SAUCE IS A SAUCE REDUCTION SO WE nHAVE TO BEGIN THAT nWILL TURN THIS UPS OF MEDIUM HIGH THE ARROW OIL nIT ‘S ABOUT TWO TABLESPOONS TWO nTABLESPOONS OF SHREDDED SHALLOTS TWO TABLESPOONS MINCED GARLIC WE WANT TO SWEAT THESE VEGETABLES LITTLE nSIR ERROL MADDUX AND THE BITTERNESS BECAUSE OUT OF IT YOU SWEAT nAFTER WE NICEST LEAD WILL LOWER THE TEMPERATURE SLIGHTLY DOES TAKE MONEY % HESITATION I nDO N’T WANT BURNED HERE WE GO THEY HAVE TO START ALL OVER AND THAT ‘S NOT nWE DO N’T SWEAT BECAUSE THEY WERE DICE VERY SMALL SO SWEATING PLEA WELL nONE TABLESPOON OF ALL PURPOSE FLOUR TO STIR TENSE NOTHING PINCH OF CLOSE nTEASPOON OF GRATED WARNS THAT ‘S IT ‘S A nFINDING OF R

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