LogFAQs > #890265582

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Topic	cooking times for a med-rare tenderloin medallion? in a pan
MedeaLysistrata 11/12/17 6:34:42 PM #12:	LookANinja posted... describe the flavor of the brown liquid. it's a mushroom sauce, just beef stock with mushrooms and pepper. i didn't let it reduce enough so there was too much sauce. it was pretty salty since i didn't buy the low sodium stock. also put too much pepper in it so it had a lot of kick. overall though it tasted pretty good with the mushrooms. --- let's positive thinking <cite>MedeaLysistrata posted [p:890265582] in cooking ti... [t:75984013]...</cite> <quote><cite>LookANinja posted...</cite> <quote>describe the flavor of the brown liquid.</quote> it's a mushroom sauce, just beef stock with mushrooms and pepper. i didn't let it reduce enough so there was too much sauce. it was pretty salty since i didn't buy the low sodium stock. also put too much pepper in it so it had a lot of kick. overall though it tasted pretty good with the mushrooms. --- let's positive thinking</quote> ... Copied to Clipboard!
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