eatsOats
Senior Cook
That's what was for dinner last night. Started with 3 lbs of center-cut beef tenderloin (chateaubriand) that I picked up in cryovac for $8.00/lb. The filling was a mixture of carmelized onions, crimini mushrooms, garlic, and marsala wine. Opened it up like a book, seasoned inside with S&P, spread in the cooled filling, topped it with baby spinach, rolled it up and tied it off, made a paste with olive oil, salt & pepper and spread it on the outside, let it sit for an hour at room temp, browned all sides in a 12" fry, into the oven at 450F until it hit 120F. Here's what it looked like when it came out: