E-mail this story

Timing a tenderloin

Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it off?

Bill Daley

December 11, 2012

Send to (as many as 3 e-mail addresses, separated by commas):

Send me a copy.

From:

200 characters remaining