This forum has really inspired me to go outside the box. I truly thank each and every one of you.
Pic 1 is the tenderloin butterflied and then pounded out, sprinkled with Cavendar's and then smeared with cream cheese with artichokes and spinach.
Pic 2 has the fresh spinach with roasted red bell pepper and dehydrated cherries. Then tucked, rolled, and tied.
Pic 3 is all 4 sides seared and getting ready to move to the cooler side.
Pic 4 is it sliced.
Pic 5 is plated pic with roasted potatoes, zucchini squash, and brussels sprouts with grilled mushrooms stuffed with cream cheese and Blue and Gold sausage.
(If you are planning to go through OKC, let me know and I'll tell you where to get the best sausage and bacon on the planet)
Pic 6 my new addition with it's new handle. (Thanks Danny) - Another reason why you guys rule. I was able to justify the addition with your posts.
Notes: not enough fresh spinach, double the amount (2 layers). Reduce cherries by ½ and need to be cut into smaller sizes.
Other than that, this was really, really, an awesome cook.
OKC area XL - Medium