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Old 11-29-2008, 11:03 AM   #1
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Join Date: Sep 2004
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ISO info on reheating beef tenderloin.

We ate most of the tail part and some of the front. Now the middle part is quite rare and my wife and daughter are not too fond of that. Can I sear it one more time when I go to reheat it? And when I do reheat it, should I go 400degree/ 1/2 hour or something less? I dont want to dry this guy out but I'd like to get rid of some of the rareness. They are not freaks about it, but a little more on medium side they would like but not if it means taking away taste...thx.


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Old 11-29-2008, 11:28 AM   #2
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Hi, JP. I would cut it into 1/2-inch to 1-inch thick slices, like steak, and just sear them in a hot skillet - done Or, if you have gravy, heat the gravy to a simmer and put the thinly sliced beef into the gravy to reheat. HTH.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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