Ask for filets from near the tail end of the tenderloin so they’re tall and narrow, rather than short and wide.
I made this for Christmas and it was fantastic. This will be my new showstopper recipe for elegant meals. Impressive looking with taste to rival looks. For my non-beef eating kids, I used stacks of turkey cutlets [cut to card size after I seared them] layered with Boursin. All were delighted.
This was delicious. It didn’t look like the picture however, it was still wonderful. Next time I will make some of it in advance.
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