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Old 12-01-2012, 01:46 PM   #2
Gore
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Join Date: 10-05-08
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Name/Nickname : Gore (surprise!)
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One problem I see is that anytime you stuff anything, you run the risk of transferring contaminants from the surface layer to the interior with the stuffing. This is the reason that stuffed anything is generally cooked well-done: to kill any baddies that have been transferred into the stuffing layer. The problem with beef tenderloin is that when it is cooked well done, it takes on a nasty flavor that resembles liver. If I'm cooking for others, I'm not going to take a chance.
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Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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