Stuffing a butterflied tenderloin with shallots, herbs and capers keeps it juicy and adds more flavor.
Stuffing a butterflied tenderloin with shallots, herbs and capers keeps it juicy and adds more flavor. ANDREW SCRIVANI Andrew Scrivani/The New York Times
Stuffing a butterflied tenderloin with shallots, herbs and capers keeps it juicy and adds more flavor. ANDREW SCRIVANI Andrew Scrivani/The New York Times