PREP AHEAD: READY-TO-COOK MEALS

NOTES FROM THE TEST KITCHEN

TURNING THE TAILPIECE INTO A MEDALLION

1. Score the tenderloin’s tapered tail end.

2. Fold in half at the incision.

3. Tie the medallion with kitchen twine, making sure the outer surfaces are flat.

TYING THICK MEDALLIONS

Thick medallions allow for more browning, but they can flop over in the pan. To prevent this, tie each piece with kitchen twine.