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Beef Tenderloin wrapped in Plantain & Coconut Creme Brulee

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Published on Mar 13, 2012

See how to make two innovative dishes - Beef Tenderloin wrapped in Ripe Plantain with Rum Raisin and Coconut Crème Brulee.
Le Cordon Bleu (http://www.chefs.edu) Chefs Cole Kraft and Jose Miguel Garcia Campos demonstrate how to make these Caribbean style dishes. Watch more cooking demos demonstrated by Le Cordon Bleu chef instructors.
For information on Le Cordon Bleu programs, visit http://www.chefs.edu

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