Tying a beef tenderloin is a culinary technique used to secure the meat and prevent it from unraveling during cooking. It involves wrapping kitchen twine or butcher’s string around the tenderloin in a specific pattern to hold it together. This technique is often used when roasting, grilling, or smoking the tenderloin, as it helps ensure even cooking and a more presentable appearance.
The benefits of tying a beef tenderloin include:
Beef Bourguignon (pronounced “buf boor-gih-nyon”) is a classic French beef stew made with red wine, mushrooms, and pearl onions. It is a hearty and flavorful dish that is perfect for a winter meal.
The name “Beef Bourguignon” comes from the Burgundy region of France, where the dish is believed to have originated. The stew is typically made with beef chuck roast, which is browned and then braised in red wine for several hours. Other ingredients include mushrooms, pearl onions, carrots, and celery. The stew is seasoned with garlic, thyme, and bay leaves.
