Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp on the outside and tender, medium-rare meat within.
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For best results, be sure the chain, the thin piece of meat and fat that runs along the length of the tenderloin,
is removed. You can remove it yourself at home while trimming or ask the butcher to do it for you.
This was a big hit for Christmas Eve. I even made a mistake in putting too little red wine compared to quantity of balsamic vinegar in the sauce, and everyone liked the sharpness of the flavor!
The stuffing was such a hit I think in future I would double the quantity--probably a mess to carve but ymmmm.
Leeks are in 3rd paragraph ‘make the stuffing’
What happens to the leek?!!!!!!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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