hi! oh my goodness its been a long time since i have been here.
im sure that nobody remembers me, thats ok. ive been too busy to read about food as we have opened our own busy lunch restaurant.
but now i have an ingredient that i am fairly unfamiliar with that i need help with!
i have a peeled 9 lb beef tenderloin that i need to cook for christmas dinner. im considering just grilling the thing because that's where im most comfortable when it comes to big hunks of meat but id rather spend time indoors with the family rather than out in the cold on christmas day.
what is the best way to cook this thing indoors?
also.... a sauce? gravy? i have a few quarts of fantastic homemade beef stock.
help please! and thank you!