[fairfieldchef]

My boss' son is getting married in April and she is having the rehearsal dinner in the restaurant. She wants me to cook whole tenderloins seasoned with peppercorns and rosemary. She also wants the shallots cooked with rosemary.

I think that this might to much rosemary for the palate. Anyone have any suggestions, and tips, for another way to season and/or cook the shallots?

Thanks!

[Nice95gle]

A little duck fat with a pinch of cognac always works for me.

[MarkV]

uh......., what's wrong with just doing what your boss wants???

Mark

[Suzanne]

You know how strong rosemary can be -- so as long as you don't use too much in either dish, it should be all right. If it were my menu, I'd use another herb on the beef. But as Mark said, it's her party.

That said: are you going to do a "tryout" of the menu before the actual dinner? If so, then maybe she'll decide that the repetition is too much, and she will want to change something. It's always better if the client thinks it's her own idea.

[Andrew563]

You might want to try mellowing out the rosemary with a touch of whole butter.

[fairfieldchef]

Originally Posted by Suzanne

You know how strong rosemary can be -- so as long as you don't use too much in either dish, it should be all right. If it were my menu, I'd use another herb on the beef. But as Mark said, it's her party.

That said: are you going to do a "tryout" of the menu before the actual dinner? If so, then maybe she'll decide that the repetition is too much, and she will want to change something. It's always better if the client thinks it's her own idea.

We will do a "tryout" and thats why I wanted to have another option for her with the shallots. I don't think the shallots with rosemary are "set in stone" for her, its something she tried, liked and suggested. I was just trying to come up with another option for her to try. Of course, she is the boss and will make the final decision. But you never know, she might might find something she likes even more.

Thanks again to all.

How about making a compound butter with a Rosemary,shallot,peppercorn and red wine reduction with a little Pomerey mustard folded in and rubbing this all over the tenderloin the night before and then on the day of just grill the tenderloins and finish them in the oven and then slice them whole served with either a rosemary demi or an espagnole scented Jus lie???? Or put the butter on afterwards just before serving sort've like a Rosemary Marchind de Vin just starting to melt right at the table ??

[Ma Facon]

Why don't you season the beef the way she wants and give her a little sauce of her own with all the rosemary she wants, Serve everyone else without.