Pairing for roast beef tenderloin...opinions please

Discussion in 'Food & Cooking' started by tupperchef, Mar 11, 2013.

  1. tupperchef

    tupperchef

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    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!
     
  2. koukouvagia

    koukouvagia

    Messages:
    7,383
    Likes Received:
    617
    Exp:
    Home Cook
    I don't see a problem with it. 
     
  3. french fries

    french fries

    Messages:
    5,218
    Likes Received:
    327
    Exp:
    At home cook
    I personally agree with that opinion. Too intense, acidic and heavy to come before beef tenderloin. 
     
    Last edited: Mar 13, 2013