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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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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