Beef tenderloin with red wine sauce along with scalloped taters
and a salad.

https://postimg.cc/RWNJDPnh

On Saturday, February 13, 2021 at 3:02:38 PM UTC-6, Stu Rawlings wrote:
>
> Beef tenderloin with red wine sauce along with scalloped taters
> and a salad.
>
> https://postimg.cc/RWNJDPnh
>
Was there a head and a half of garlic in those potatoes? Did you pile
every thing on your plate into a mound? Someone here does that and
crows about it.

On 2/13/2021 10:04 PM, wrote:
> On Saturday, February 13, 2021 at 3:02:38 PM UTC-6, Stu Rawlings wrote:
>>
>> Beef tenderloin with red wine sauce along with scalloped taters
>> and a salad.
>>

(snipped link)

>>
> Was there a head and a half of garlic in those potatoes? Did you pile
> every thing on your plate into a mound? Someone here does that and
> crows about it.
>
Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
anymore. That is, unless someone just happens to offer him some chicken
and he cannot refuse!

More for the rest of us omnivores.

I didn't click on that link because I don't have a clue who Stu is.
Still, I have no problem with a petite tenderloin filet with a nice red
wine reduction sauce.

I had lunch at a place that served what they called tournadoes of beef.
Delicious!

Another thing I love made with beef tenderloin, either whole or using
the beef filets is filet en croute. I have never attempted to make this
at home. IIRC Chatty Cathy used to.

The en croute is a bit too labor intensive. The wine reduction sauce
for a petite filet, not so much.

I'd have to be in the mood for it.

Still not clicking on a link posted by someone I don't know.

Jill

On Saturday, February 13, 2021 at 9:33:59 PM UTC-6, wrote:
>
> On 2/13/2021 10:04 PM, wrote:
> >
> > On Saturday, February 13, 2021 at 3:02:38 PM UTC-6, Stu Rawlings wrote:
> >>
> >> Beef tenderloin with red wine sauce along with scalloped taters
> >> and a salad.
> >>
> (snipped link)
> >>
> > Was there a head and a half of garlic in those potatoes? Did you pile
> > every thing on your plate into a mound? Someone here does that and
> > crows about it.
> >
> Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
> anymore. That is, unless someone just happens to offer him some chicken
> and he cannot refuse!
>
> More for the rest of us omnivores.
>
> I didn't click on that link because I don't have a clue who Stu is.
>
It's a yummy picture of a beef tenderloin.
>
> Still, I have no problem with a petite tenderloin filet with a nice red
> wine reduction sauce.
>
> I had lunch at a place that served what they called tournadoes of beef.
> Delicious!
>
> Another thing I love made with beef tenderloin, either whole or using
> the beef filets is filet en croute. I have never attempted to make this
> at home. IIRC Chatty Cathy used to.
>
> The en croute is a bit too labor intensive. The wine reduction sauce
> for a petite filet, not so much.
>
> I'd have to be in the mood for it.
>
> Still not clicking on a link posted by someone I don't know.
>
> Jill

On 2/13/2021 11:05 PM, wrote:
> On Saturday, February 13, 2021 at 9:33:59 PM UTC-6, wrote:
>>
https://postimg.cc/RWNJDPnh (restored link)
>> (snipped link)
>
> It's a yummy picture of a beef tenderloin.
>>
Thanks, I did turn out yummy. Did the reverse sear after it
came out of the 250 degree oven at 125 degrees.
>>
>> Still not clicking on a link posted by someone I don't know.
>>
>> Jill
>
Idiot.

On 2/14/2021 5:04 AM, Stu Rawlings wrote:
> On 2/13/2021 11:05 PM, wrote:
>> On Saturday, February 13, 2021 at 9:33:59 PM UTC-6,
>> wrote:
>>>
> https://postimg.cc/RWNJDPnh (restored link)
>>> (snipped link)
>>
>> It's a yummy picture of a beef tenderloin.
>>>
> Thanks, I did turn out yummy. Did the reverse sear after it
> came out of the 250 degree oven at 125 degrees.

Looks quite tasty.

On Sat, 13 Feb 2021 22:33:52 -0500, jmcquown >
wrote:

>Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
>anymore. That is, unless someone just happens to offer him some chicken
>and he cannot refuse!
>
>More for the rest of us omnivores.

I didn't know there was a shortage.

>I didn't click on that link because I don't have a clue who Stu is.
>Still, I have no problem with a petite

petit

>tenderloin filet with a nice red wine reduction sauce.
>
>I had lunch at a place that served what they called tournadoes

tournedos

> of beef. Delicious!
>
>Another thing I love made with beef tenderloin, either whole or using
>the beef filets is filet en croute. I have never attempted to make this
>at home. IIRC Chatty Cathy used to.
>
>The en croute is a bit too labor intensive.

"en croûte" means "in crust" (pastry crust). The way you use it is as
silly as asking for some extra au jus.

>The wine reduction sauce for a petite

petit

>filet, not so much.

Stick to English.

--
The real Bruce posts with NewsgroupDirect (see headers).

On Sunday, February 14, 2021 at 12:43:57 AM UTC-5, Bruce wrote:
> On Sat, 13 Feb 2021 22:33:52 -0500, jmcquown >
> wrote:
> >Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
> >anymore. That is, unless someone just happens to offer him some chicken
> >and he cannot refuse!
> >
> >More for the rest of us omnivores.
> I didn't know there was a shortage.
> >I didn't click on that link because I don't have a clue who Stu is.
> >Still, I have no problem with a petite
> petit
> >tenderloin filet with a nice red wine reduction sauce.
> >
> >I had lunch at a place that served what they called tournadoes
> tournedos
> > of beef. Delicious!
> >
> >Another thing I love made with beef tenderloin, either whole or using
> >the beef filets is filet en croute. I have never attempted to make this
> >at home. IIRC Chatty Cathy used to.
> >
> >The en croute is a bit too labor intensive.
> "en croûte" means "in crust" (pastry crust). The way you use it is as
> silly as asking for some extra au jus.
> >The wine reduction sauce for a petite
> petit
>
> >filet, not so much.
>
> Stick to English.

"petite" is an English word. We've been using it since the 18th Century.
As you know, English nouns do not have grammatical gender, so
it doesn't matter if we use the feminine adjective for something like
beef.

Cindy Hamilton

On Sun, 14 Feb 2021 02:17:17 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 14, 2021 at 12:43:57 AM UTC-5, Bruce wrote:
>> On Sat, 13 Feb 2021 22:33:52 -0500, jmcquown >
>> wrote:
>> >Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
>> >anymore. That is, unless someone just happens to offer him some chicken
>> >and he cannot refuse!
>> >
>> >More for the rest of us omnivores.
>> I didn't know there was a shortage.
>> >I didn't click on that link because I don't have a clue who Stu is.
>> >Still, I have no problem with a petite
>> petit
>> >tenderloin filet with a nice red wine reduction sauce.
>> >
>> >I had lunch at a place that served what they called tournadoes
>> tournedos
>> > of beef. Delicious!
>> >
>> >Another thing I love made with beef tenderloin, either whole or using
>> >the beef filets is filet en croute. I have never attempted to make this
>> >at home. IIRC Chatty Cathy used to.
>> >
>> >The en croute is a bit too labor intensive.
>> "en croûte" means "in crust" (pastry crust). The way you use it is as
>> silly as asking for some extra au jus.
>> >The wine reduction sauce for a petite
>> petit
>>
>> >filet, not so much.
>>
>> Stick to English.
>
>"petite" is an English word. We've been using it since the 18th Century.
>As you know, English nouns do not have grammatical gender, so
>it doesn't matter if we use the feminine adjective for something like
>beef.

If you're trying to talk French, try to get it right. Don't be a
parrot. You could always just stick with English. Can I have some
extra au jus with that en croute?

--
The real Bruce posts with NewsgroupDirect (see headers).

On 2021-02-14 3:17 a.m., Cindy Hamilton wrote:
> On Sunday, February 14, 2021 at 12:43:57 AM UTC-5, Bruce wrote:
>> On Sat, 13 Feb 2021 22:33:52 -0500, jmcquown >
>> wrote:
>>> Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
>>> anymore. That is, unless someone just happens to offer him some chicken
>>> and he cannot refuse!
>>>
>>> More for the rest of us omnivores.
>> I didn't know there was a shortage.
>>> I didn't click on that link because I don't have a clue who Stu is.
>>> Still, I have no problem with a petite
>> petit
>>> tenderloin filet with a nice red wine reduction sauce.
>>>
>>> I had lunch at a place that served what they called tournadoes
>> tournedos
>>> of beef. Delicious!
>>>
>>> Another thing I love made with beef tenderloin, either whole or using
>>> the beef filets is filet en croute. I have never attempted to make this
>>> at home. IIRC Chatty Cathy used to.
>>>
>>> The en croute is a bit too labor intensive.
>> "en croûte" means "in crust" (pastry crust). The way you use it is as
>> silly as asking for some extra au jus.
>>> The wine reduction sauce for a petite
>> petit
>>
>>> filet, not so much.
>>
>> Stick to English.
>
> "petite" is an English word. We've been using it since the 18th Century.
> As you know, English nouns do not have grammatical gender, so
> it doesn't matter if we use the feminine adjective for something like
> beef.
>
> Cindy Hamilton
>
Well if you are sticking to English, the word is "fillet" and the "t" is
pronounced.

Bruce wrote:
> On Sat, 13 Feb 2021 22:33:52 -0500, jmcquown >
> wrote:
>
>> Um, John Kuthe doesn't cook with wine. He also alleged doesn't eat meat
>> anymore. That is, unless someone just happens to offer him some chicken
>> and he cannot refuse!
>>
>> More for the rest of us omnivores.
>
> I didn't know there was a shortage.
>
>> I didn't click on that link because I don't have a clue who Stu is.
>> Still, I have no problem with a petite
>
> petit
>
>> tenderloin filet with a nice red wine reduction sauce.
>>
>> I had lunch at a place that served what they called tournadoes
>
> tournedos
>
>> of beef. Delicious!
>>
>> Another thing I love made with beef tenderloin, either whole or using
>> the beef filets is filet en croute. I have never attempted to make this
>> at home. IIRC Chatty Cathy used to.
>>
>> The en croute is a bit too labor intensive.
>
> "en croûte" means "in crust" (pastry crust). The way you use it is as
> silly as asking for some extra au jus.
>
>> The wine reduction sauce for a petite
>
> petit
>
>> filet, not so much.
>
> Stick to English.
>

Renifleur de cul

Did I get that right druce?

jmcquown wrote:
> Still not clicking on a link posted by someone I don't know.

Nice to know that your lack of curiosity won't kill Buffy.
Live long and prosper, Buffers!

On 2/13/2021 10:04 PM, wrote:
> On Saturday, February 13, 2021 at 3:02:38 PM UTC-6, Stu Rawlings wrote:
>>
>> Beef tenderloin with red wine sauce along with scalloped taters
>> and a salad.
>>
>> https://postimg.cc/RWNJDPnh
>>
> Was there a head and a half of garlic in those potatoes? Did you pile
> every thing on your plate into a mound? Someone here does that and
> crows about it.
>
LOL, nope, maybe next time.