|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try fillet steak for more results.
1 - 10 of 26 for beef fillet steak
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Cut each rib fillet into three equal ... teaspoon salt. Marinate steak for 20 minutes. ... a wok, fry beef ribs until half ... until ribs are done. Serve.
Season the fillets with the garlic ... same period of time. If placed in the microwave, however, it will not result in an overcooking of the meat. Enjoy!
Trim all the fat from the beef and cut lengthwise ... leathery and tough but not break when bend. Store the jerky at room temperature in an airtight container.
Melt butter in skillet. Sprinkle with minced shallots. Arrange fish over shallots. Cover with mushrooms. Add salt, pepper, lemon juice and wine. ...
In a skillet, ... medium heat. Cook steaks for 6-7 minutes ... as desired. Remove beef to a serving ... minutes. Spoon over the steaks. Serve immediately.
Cut fillet across grain into ... lightly browned, add beef broth, water, soup. ... Just before serving add sour cream. Serve over cooked noodles or rice.
About 40 minutes ... boiled potatoes or buttered noodles. Makes 4 to 6 servings. Note: If fillet of beef is used, reduce cooking time to 5 to 8 minutes.
Place the beef in a mixing ... brushing with marinade and cook to desired degree of doneness. Before serving, pour remaining marinade over the beef if desired.
Dip steak in flour. In ... until thickened. Add meat. Serve with Chinese noodles or rice. Serves 4 to 6. NOTE: To use less tender cuts of meat slice thin.
1. Place tuna, 2 teaspoons capers, anchovies, chicken broth and lemon juice in the bowl of food processor. Process for 1 minute or until smooth. 2. ...
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