Saturday, October 07, 2006
Crab Stuffed Tenderloin with Sauce Choron
I've been so bored with tenderloin for the past couple of years. When I was doing a lot of catering it seems all everyone wanted was tenderloin. It does have a certain cache because of the expense and it is considered a luxury item, so on the positive side if you choose tenderloin to serve your guests it could say I'm generous and I honor my guests with this luxury item. Or on the other hand it could also say I'm rich and I'm a show off and I'm serving tenderloin to my guests. In any case here is a tenderloin I serve to much acclaim, eventhough it is something I don't especially care for myself. From a business standpoint it is a dish I like a lot because it sells well, is easy to prep, gets a high price point, and is profitable. It is also a bit of a show off dish, so if you have some of the show dog in your own genes you might like it as well.
Sauce Choron is one of those French classics, but it is so simple, just add some tomato paste to your bernaise sauce and it becomes Sauce Choron. I also garnish it with a couple of spicy shrimp.