as an ingredient. This cut of meat is certainly not a requirement for this recipe but I had it so what the heck. I decided to make this dish out of necessity. I had broken down a beef tenderloin to make a special Salame which only required the center cut section.
The butt and tail end were leftover and I decided to use them to make something worthy.
From the picture above you can distinguish the different sections of the Tenderloin.
Another component to my fabulous Hodgepodge is the addition of my Lamb Prosciutto. Without this ingredient this dish would have only been delicious and not exquisite. These were the ends of the Prosciutto that were not sliced up.
One of the first things I did was to re-hydrate my 3 ounces of dried Porcini mushrooms. I used a classic California beautiful red wine to re-hydrate the mushrooms.
Here is a picture of the ingredients I used for the dish but not all.
Pre- chop all your ingredients and get them ready for the long stewing. You will need to clean your leeks and chop them too.