There's a recipe for a Churrasco with Chimichurri by Michael Cordúa in the July issue of Food and Wine, and I can't figure out how to "spiral cut" a 2lb tenderloin center. The instructions say:
". . .make a 1/4 inch lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral cut the meat until you have a long, rectangular piece about 1/4 inch thick."
I imagine that the knife would follow a diagonal, candy-cane sort of line along the length of the tenderloin, but should the knife be held perpendicular to the board as I cut, or should it be angled somehow?
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