Servings: 4
The robust flavors of a Grenache blend from southern France would be delicious with the creamy sauce and earthy filling.
I brined the tenderloin and then seasoned it and the stuffing- came out a bit salty although everyone thought it was fine- next time will skip the brining or will season less. Served it on top of thin noodles. Thinking about adding a melty chess - fontina, gruyere? Can imagine this with ratatouile, sausage and peppers - possible fillings are endless. Didn't take a lot of time, looked great on the plate, what more can one ask?
OMG......just wonderful.....soooo rich n creamy....and easy to do too and will enable you to entertain while cooking!!!!
This was excellent. With only two of us, there will be enough for a second meal. The only change I would make next time would be to double the sherry cream sauce. It was so good we almost finished it tonight, so will make more for the leftovers.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review