ejernigan

Practice Round 1: 2 1/2 in filet (~8 oz) salt and pepper, seered and topped with whole butter finished in the oven to barely mid rare. Bordalaise (without the marrow) Popover filled with diced shallot, garlic, wild mushroom, and parsley Belgin endive braised in a malt vinegar and veal stock reduction. I had it eaten before I thought to take a picture,it was pretty tasty. Thanks again for all the great feedback!

Thanks to all of you for the replies, there are some great ideas here. I'm doing a practice run tomorrow and will try to take some pics.

Please, do tell us. I'm all about divine food experiences.

This makes me think...a Bahn Mi Wellingon? Thanks.

I'm a culinary student and have been assigned beef tenderloin as the protein for my final practical exam. There are no rules here other than I must serve 6 to 8 oz of beef with a protein, starch, veg and sauce. I'm hopeful that someone out there has some new (or classical) ideas for this generally boring piece of beef. I've been thinking Wellington, perusing Escoffier for tornedos options, and thinking about serving it with a béarnaise... I just can't get excited about this cut. Any brainstorming would be appreciated.