This recipe was made for freezing cold weekends
That’s what I was thinking. I had offered to make Christmas dinner for my wife’s family in Buffalo. I would roast a beef tenderloin—the ultimate centerpiece, with its crisp, burnished exterior; tender, rosy interior; and no fat whatsoever to scare off hesitant eaters.
Which I did. Nailed it. I proudly presented the roast to the table and sliced it with panache—perfect inch-thick slices. And then? Dead quiet. Nothing. Blank stares. But the next day—man, did we have a lot of leftover tenderloin. I felt bad: What to do with all that meat? That I could re-create. And the fact that we were upgrading from ground beef to filet, well, I knew that evening’s dinner would finally make everyone happy.
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