|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 1 - 10 of 12 for beef medallion
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1. Sprinkle beef with salt and ... brown particles that may cling to edge of skillet. 6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
Heat the olive ... and cook the medallions (previously salted and ... dish, but I prefer with the rosemary leaves. A very fast and simple dish. -Venezuela
Heat the olive oil in a pan, then cook the tenderloin filets first one side until a nice brownish color is obtained, then turn them and do the same ...
Pound pork tenderloin slices between 2 sheets of plastic into 1/2-inch thick slices. On a large plate, combine panko crumbs, fennel seeds, rosemary, ...
1. In saute pan heat butter and dash of Worcestershire sauce. 2. Place fillets, shallots and mushrooms in pan, add garlic, saute. 3. Place lemon in ...
Mix soup mix in wine and bouillon, place roast in center of large piece of heavy foil. Set in shallow roasting pan. Pour mixture over roast and wrap ...
Saute pork in butter 5-8 minutes per side. Keep warm. Pour off fat. Add broth and vermouth and tarragon. Cook until reduced to about 1/4 cup (about ...
Spread one side ... keep warm. Add beef broth and tarragon ... sauce is slightly thickened. Season with pepper and pour over pork, then serve. Serves 4.
Put olive oil into pan over medium heat. Add floured veal and shrimp, cook until brown. Then add garlic, anchovies, capers, olives. Then add bouillon ...
Place butter in skillet. Brown medallions evenly for 7 ... about 5 minutes. Remove pork to serving platter and pour pan juices over meat. Garnish. Serves 4.
Result Page: 1
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