Comments on: Seared Turkey Tenderloin with a Beau Monde Ala Minute Sauce

By: Challenge Butter

Challenge Butter — Thu, 29 Oct 2009 16:56:35 +0000

Hey Eric! This recipe has been a real hit over here and there are a couple of us just dying to try it out this weekend!

And to anyone that might be interested in winning a trip to a guest ranch in Montana, you can register at: http://www.challengedairy.com/sweepstakes/index.html

By: Kearby

Kearby — Thu, 29 Oct 2009 01:38:21 +0000

As always I love your classic presentation with your Puerto Rican pizazz. Beautiful dish and it sounds very tasty. Love the idea of stuffing the turkey tenderloin with pepitas. I’m not familiar with Beau Monde, but I’ll be on the lookout for it now; always need another seasoning to add to my ever-growing collection of goodies. I know what you mean about Puerto Ricans eating different holiday fare. I’d never had dried fruit and sausage stuffing in the Thanksgiving bird until marrying my hubby whose mother is Puerto Rican. I’d also never had white rice on Thanksgiving, and at Christmas, and New Years, and every other lunch and dinner. But dadgum, Puerto Ricans know how to make rice. My mother-in-law, Cuqui, can take the exact same white rice that I use, but in her hands it becomes the nectar of the gods!

By: Mandy

Mandy — Wed, 28 Oct 2009 23:58:28 +0000

what a great way to change up turkey, I love it!!

By: Mom

Mom — Wed, 28 Oct 2009 21:56:01 +0000

Simple and delicious turkey dinner. Love it.