I'm sous viding a couple of beef tenderloins for Christmas tomorrow and was thinking of using the chain meat to make a pan sauce. I could do it at my parents' house tomorrow while the tenderloin cooks, but was thinking it would be easier to do it at home ahead of time and just reheat it. Any reason anybody can think of not to do this?
Submitted December 24, 2016 at 11:51AM by ryants http://ift.tt/2ip21Y8
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