October 21, 2009

Step 1

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.

Step 2

Open the tenderloin as you would a book.

Step 3

Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the meat to the desired thickness.