Any chef/culinarian in here ? help needed !
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Any chef/culinarian in here ? help needed !
so if you happen to have a 14oz petite tender and you have to make an integral sauce out of it. What would you do ? At the end serve with side items (starch and veggie). I'm stuck in so many recipes right now. 
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Joined: May 2006
Posts: 423
^ that would be a good dish.
The most important thing is your integral sauce. What would you use to deglaze the pan ? red wine, white wine, beef stock/beef broth, anything else adds a specific flavor ?
The most important thing is your integral sauce. What would you use to deglaze the pan ? red wine, white wine, beef stock/beef broth, anything else adds a specific flavor ?
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