We are a day late because everyone here has the stomach bug, but we can never let a good tenderloin go to waste.
We’ve done a Christmas tenderloin for about as long as I can remember. We’ve never wavered in the recipe and I make a cream and cognac sauce on the side that is out of this world!
I cooked 10lbs with all the sides mid December for the office.. this is our second year doing it there and they’ve asked that we don’t stop.
Hope you guys had a great time surrounded by your family.