For New Year’s Eve Katie and I indulged in a beef tenderloin filet stuffed with lobster, then cooked in wine, garlic and butter! This was the night I learned that tenderloin wasn’t just a chunk of beef— it’s the most tender cut of beef! My friend (and chef) David cut a whole beef tenderloin into a filet mignon and then rolled it around lobster tail. It was unbelievably delicious. Have a look at the pics!
Everybody was suitably impressed — they should have been, because of the cost alone. But it’s flavor makes it worth every penny.
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