Ask your butcher to trim the tenderloin, or do it yourself. Use a sharp, thin knife to cut away the top layer of fat and the thin (about 2-inch-wide) membrane called silver skin.
I made this Christmas eve for 20. I had 2 - 8.5 tenderloins trimmed and it was excellent !!! I tied the 2 pieces of meat which helped it fit in 1 roasting pan. I also did double the sauce which took for ever to reduce. I did make the sauce the day before. I had a Baked potato bar ...To ease my stress and even had some meat leftover. My family loved it !!!!Read More
This recipe is good, but nothing exceptional. Definitely need to double the sauce recipe to have enough. Not sure if I'll make this one again or not.Read More