|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 60 for beef fillet
Result Page: 1
Take a small, thick fillet beef and brown in ... Frankfurt, Germany he came to this country after WWII. He loved food and talked more about it than he did cotton.
Preheat oven to 450 degrees. Coat beef with mustard and ... portions, 4 ounce fillet per serving. Serve ... Single serving = 4 ounces protein, 1 cup salad.
Sprinkle the beef with salt and ... butter. Grill the fillet over a bed ... into a bowl and add salt and cayenne to taste. Sprinkle the sauce with paprika.
Preheat the oven to 500 degrees. Place the fillet in a buttered ... robust sauce, spiked with white wine and flavored with the rich taste of Roquefort Cheese!
Trim fillet of all fat ... sauceboat. Carve the roast in thick or thin slices as desired. Place a little sauce on the slices and pass the rest separately.
1. Preheat oven to 425 degrees. 2. With the tip of a sharp knife, cut slits in the meat and insert slivers of garlic. Season meat with salt and ...
Marinate the fillet in the rest ... This should be eaten the day it is roasted, does not keep well in the refrigerator because it takes on a strong taste.
Roll puff pastry ... individual or whole fillet. Place pate ... preheated 425 degree oven 20 minutes. Lower heat to 300 degrees and cook to desired doneness.
Quickly saute meat in butter. Remove meat; add other ingredients to pan and quickly heat. Pour sauce over fillets and serve. Makes one serving.
Light charcoal or ... Fold end of fillet under and secure ... minutes more for medium-rare. Remove from grill or oven. Remove twine. Slice. Serves 8-12.
Result Page: 1
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