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Food, Cooking, and Restaurants
Reply to "Beef Tenderloin question"
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[quote=Anonymous]Any roasting pan will work. It just needs to be deep enough to keep in the juices/cooking liquid. For the love of god don't broil it. The best method is to brown in a big oven-proof pot (dutch oven) and then put it in the oven long enough to get to medium or medium-rare. If you don't have a dutch oven, brown in a skillet first and then transfer to whatever baking pan you have (glass, corningware, roasting pan, whatever).[/quote]
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