Hadn’t made one in about four years and had a million things keep going wrong, but it all worked out in the end. This was actually made using the whole tenderloin instead of just the center cut, but I managed to tighten it up to where it could fairly evenly!
by halfghan24
3 Comments
Looks delicious.
We made this too and it’s a stressful dish to cook. The outside was fully brown and the meat thermometer was reading a lower internal temp than expected. We foiled it and let it go another 10 minutes and turned out perfectly. Now buying a new meat thermometer to have a backup reading.
How whas your pastery? It doesnt look to puffed?