This recipe hails from this month’s issue of Fine Cooking. It looks so fancy and is not hard to prepare, especially if you get your butcher to butterfly the tenderloin for you. I used some stale bread for my breadcrumbs and toasted them with a little olive oil and added chives. It takes a bit of extra effort. In addition, I finished the tenderloin off in the oven at 375. It took a bit longer ( about 30 min), but it was easier to monitor. Served this with mashed potatoes, peas and green salad and it all tasted great!
Click here for the link to the recipe from Fine Cooking.