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. Learn more about the technique and see a stop-action video on the wrapping process here.
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.
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Tried this recepie twice, just to be sure. Tasted great. Never ‘looked’ the way it was supposed to. Won’t try this again...
I am confused about the parmesan. Is it 1 oz or 1 cup. 1 oz would probably yield about 1/4 cup.
Where do I find the recipe for the vegetables shown with the roast?
A video would have helped.
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