Hey,
I appreciate all the advice. I'm probably going to cook the tenderloin whole and rent a carving station. On the sauce I'm going to make a glace port sauce. I'm curious if i would be pushing food hazards by wrapping the tenderloins in bacon and tinting foil over it for the first 25-30 mins then finishing it off later at the house. I did a test run earlier and I noticed the beef flavor to be stronger then indy fillets but tasted great with the port sauce. Would the bacon overpower the sauce? Id probably do another test run but don't feel like throwing more money hah.
Thanks again |