Step-by-step instructions for butterflying and stuffing a beef or pork tenderloin.
Try this technique with Spinach-Stuffed Beef Tenderloin.
STEP 1: Place tenderloin lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the tenderloin, make a lengthwise cut along the bottom-third of one long side, cutting to within 1/2 inch of other long side.
STEP 2: Open meat at incision as if you were opening a book. Again holding your knife parallel to the cutting board with the blade facing the thicker side, make another lengthwise cut to the thicker side of the tenderloin, cutting to within 1/2 inch of opposite side.
STEP 3: Again, open meat at incision as if you were opening a book.Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout. Do not flatten meat any thinner than 1/2 inch thick.
STEP 4: Spread stuffing mixture to within 1/2 inch of edges of tenderloin.
STEP 5: Starting with one long side, roll up meat and filling.
STEP 6: Tie tenderloin together at 1-inch intervals with butcher’s twine.