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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This was a delicious meal. I prepared a half recipe. Didn't have dry mushrooms or leeks so used cremini and shallots and sauteed. Since I didn't have the mushroom broth used concentrated beef broth and halved the water addition, shallots, thyme, and parsley and simmered for 15 minutes. Instead of poultry eggs with the cream i used 2 quail eggs. All in all the prep was not that excruciating and when it came to cutting slices were just like in the photo in the magazine. For a side veggie I did a roasted sheet pan combo of yellow beets, sweet potatoes, quartered large red onion, and brussel sprouts tossed in a olive oil, balsamic vinegar, honey, aleppo pepper marinade.
Tried this recepie twice, just to be sure. Tasted great. Never ‘looked’ the way it was supposed to. Won’t try this again...
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