General question,
I cook beef tenderloin or any roast type of meat and it's cooked to perfect temp.
I let it rest for awhile, depending on the size it could be 10 minutes up to 30 minutes.
I put it on the cutting board and slice it up and it looks perfect.
I take it to the table and get the sides to the table and by the time we all dig in it starts to turn grey.
What am I doing wrong?
I cook beef tenderloin or any roast type of meat and it's cooked to perfect temp.
I let it rest for awhile, depending on the size it could be 10 minutes up to 30 minutes.
I put it on the cutting board and slice it up and it looks perfect.
I take it to the table and get the sides to the table and by the time we all dig in it starts to turn grey.
What am I doing wrong?