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Stuffed beef tenderloin? I just bought a whole tenderloin & just finished cutting and parcelling it

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Joined: Dec 10, 2005

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Posted to Thread #11492 at 6:02 pm on Jul 25, 2008

to freeze. I did it differently this time and had one large piece, maybe 2 pounds, that I think would be perfect to stuff or actually, roll around a stuffing. Anyone done that?

I haven't seen a great multtitude of this being done, but I was thinking shallots sauteed in butter, then brandy, then bread cubes and foie gras, just spread over the meat and rolled up inside. Roasted with a bit of a wine deglaze at the end.

Or some wild mushrooms, instead of the foie gras.

Kind of leaning toward the foie though.

Anyone have any thoughts to offer??


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