Filet Lyonnaise

1. 1

   Trim fat from tenderloin.

2. 2

   To make a double butterfly cut: Make a lengthwise cut down center of meat, cutting to within 1/2-inch of other side.

3. 3

   With meat cut side up, make 2 more lengthwise cuts, one on either side of the first cut, cutting through thickest portions of meat to within 1/2-inch of other side. Pound slightly with meat mallet to flatten to a 10 x 8-inch rectangle.

* Per serving · 4 servings · Values may vary.

No additional tips available.