Chef Terry Geretta of Mise Bistro shared this recipe at the MLCC chef series course I attended. It’s a crowd pleasing appy I’ve served to much applause over the years:

Blueberry & Bison Stuffed Beef Tenderloin

• 1 piece beef 3cm x 6-10 cm, hammered out scallopini style
• 2-3 oz ground bison
• 2 tbsp sun-dried blueberries (or substitute cranberries)
• 1/2 tsp chopped rosemary
• Salt & pepper to taste
• 2 tbsp bread crumbs
• 1 tsp flour
• 2-3 slices of bread
• Dijon mustard
• Sprig of fresh rosemary

Pre-heat oven to 350F

1. Lay the beef on a work surface, season with salt and pepper and sprinkle flour along the longer sides.
2. Mix the ground bison, sun-dried blueberries, rosemary, salt and pepper. Arrange the bison mixture along the middle of the strip.
3. Heat 2-3 tbsp oil (canola or other high temp oil) in a skillet. While the oil heats, roll the beef into a cigar shape so that floured edges come together. Stitch with a bamboo skewer or toothpicks.
4. Dust the cigar in flour, shake off excess and sear in hot skillet until barely browned all round.
5. Transfer to baking sheet and bake in oven for 5 mins then let rest in warm place for 5 mins.
6. While meat cooks and rests, toast bread, lightly butter and cut into rounds (a small cookie cutter or shot glass will work).
7. Remove skewers and slice tenderloin into 1/2 inch medallions. Place on buttered toast rounds and garnish with sprig of fresh rosemary and Dijon mustard.