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Pairing for roast beef tenderloin...opinions please

post #1 of 3
Thread Starter 

Howdy folks!

 

Just back on the forums after not using them for quite a while.

 

Looking for some opinions on this. I'm a chef doing product testing, education and recipe development for a major corporation. Doing our latest cookbook right now, and have a little difference of opinion with the boss. I won't tell you who's opinion is who's, but here is the problem...

 

Doing a roast tenderloin of beef. Not sure of sides yet, but one of us wants to start with a chunky tomato bisque. Caramelized onion, oregano, and cream in the soup. The other thinks this is a bit too heavy. Sez tenderloin is very lean and delicate compared to say, a ribeye, and wont stand up to the creamy fatty soup.

 

Would love to hear your opinions and suggestions out there!!!

 

Cheers!

post #2 of 3

I don't see a problem with it. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 3
Quote:
Originally Posted by TupperChef View Post

The other thinks this is a bit too heavy. Sez tenderloin is very lean and delicate compared to say, a ribeye, and wont stand up to the creamy fatty soup.

I personally agree with that opinion. Too intense, acidic and heavy to come before beef tenderloin. 

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