Made this today to go with reverse seared beef tenderloin. However I need a new sauce to go with beef tenderloin as both the side and the sauce were creamy. I’ve never made a successful red wine sauce or gravy, smooth and silky like in restaurants. Would love your ideas for the sauce.
by PopUpper2613
3 Comments
Mushroom sauce or gravy
gremolata or chimichurri if you don’t want creamy. Something with horseradish if creamy is still okay as long as it’s tangy.
One key to making sauces smooth and silky like restaurants is to add 2-3x more butter than you’d normally use