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
- Lay the beef on a work surface, season with salt and pepper and sprinkle flour along the longer sides.
- Mix the ground bison, sun-dried blueberries, rosemary, salt and pepper. Arrange the bison mixture along the middle of the strip.
- 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.
- Dust the cigar in flour, shake off excess and sear in hot skillet until barely browned all round.
- Transfer to baking sheet and bake in oven for 5 mins then let rest in warm place for 5 mins.
- While meat cooks and rests, toast bread, lightly butter and cut into rounds (a small cookie cutter or shot glass will work).
- 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.