Post by dlslith on Oct 31, 2009 16:23:39 GMT 10
This can be done on the barbecue or in the oven.
Take a beef tenderloin, cut it down the middle until you have a half inch left before cutting all the way through. Open it, a la butterfly. Then take a rolling pin, and pin it out so it is even all the way through. Quarter inch thickness is perfect. (think pie dough). Take some gorgozola cheese (blue cheese is good too), spinach, roasted red pepper slices and lay it across in a straight line on the tenderloin. Then roll it up, similar to how you would do a tortilla wrap. Sprinkle salt and pepper, or even better, Montreal steak spice on it. In a hot frying pan, sear it until it is browned all over. In a 350 degree oven, finish it til it is done to your desired taste. Slice into medallions and let it melt in your mouth. Literally.
If you cats want to share recipes, I'd love to see them. Cheers
Take a beef tenderloin, cut it down the middle until you have a half inch left before cutting all the way through. Open it, a la butterfly. Then take a rolling pin, and pin it out so it is even all the way through. Quarter inch thickness is perfect. (think pie dough). Take some gorgozola cheese (blue cheese is good too), spinach, roasted red pepper slices and lay it across in a straight line on the tenderloin. Then roll it up, similar to how you would do a tortilla wrap. Sprinkle salt and pepper, or even better, Montreal steak spice on it. In a hot frying pan, sear it until it is browned all over. In a 350 degree oven, finish it til it is done to your desired taste. Slice into medallions and let it melt in your mouth. Literally.
If you cats want to share recipes, I'd love to see them. Cheers
Happy New Years Everybody!!!
