Howdy folks! Just back on the forums after not using them for quite a while. Looking for some opinions on this. I'm a chef doing product testing, education and recipe development for a major corporation. Doing our latest cookbook right now, and have a little difference of opinion with the boss. I won't tell you who's opinion is who's, but here is the problem... Doing a roast tenderloin of beef. Not sure of sides yet, but one of us wants to start with a chunky tomato bisque. Caramelized onion, oregano, and cream in the soup. The other thinks this is a bit too heavy. Sez tenderloin is very lean and delicate compared to say, a ribeye, and wont stand up to the creamy fatty soup. Would love to hear your opinions and suggestions out there!!! Cheers!