Beef Tenderloin wrapped in Plantain & Coconut Creme Brulee
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Check out The Chef’s Circle Merchandise here!

See how to make two innovative dishes – Beef Tenderloin wrapped in Ripe Plantain with Rum Raisin and Coconut Crème Brulee.
Le Cordon Bleu ( 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

4650 | Chefs | Cooking


Written by The Chef's Circle

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