Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut into the center of the tenderloin, stopping short of the opposite edge so that the flaps remain attached.
Next: Step 2 »
©2014 Eating Well, Inc.
120 Graham Way
Shelburne, VT 05482, USA
© Copyright 2014, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.