I'm making Julia Child's Beef Bourgoignon this weekend ( one of my all-time favorite recipes). But when I went to pull the 3 lb chuck/rump roast out of the freezer, I found I'd already used it. I do however have 3 lbs of beef tenderloin that's older and a tiny bit freezer- burned. Normally there is no way I'd use an expensive cut for something like this, but I'm wondering if it's a good way to use up the tenderloin. Julia's instructions call for using a " lean cut of beef" and include sirloin tip amongst the possibilities.
Do you I think I can get away with using the tenderloin for this long-cooking dish? Or is it just too lean?
Thanks,
Deb