Quote:
Originally Posted by Thulack
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I would take a thick filet and slice it open and stuff it with mushrooms,bread crumbs and mozz cheese and server it with a bearnaise sauce
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That's what I'm talking about
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One of my other favorites is a garlic-stuffed filet. Simmer over low heat a bunch of peeled and cleaned garlic cloves in butter til they are cooked and golden, cover them, let em cool then they should be soft enough to stuff into a tenderloin.
A Bearnaise style sauce goes well with that one.