|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.
1 - 10 of 304 for beef tenderloin 6 lb
*Note: Mixed or ... not available. Sprinkle tenderloin steaks with salt ... by 1/4-1/3 of the volume. Add parsley and butter to sauce; serve over steaks.
The tenderloin is found in ... thin end and the other end for grenadins; the head part is also used for mincing, for Salisbury steaks, Hamburg Steaks, etc.
Heat the olive oil in a saucepan and cook the medallions (previously salted and peppered to taste) to achieve the desired doneness, adding one tbsp. ...
Heat the olive ... then cook the tenderloin filets first one ... breakfast with the arepas (corn muffins), but you can use any other type of very heavy cream.
Saute onion in ... remaining ingredients (except beef) and mix ... excess fat from tenderloin. Pour marinade ... serve with juices. Yield: about 10 servings.
Steam lobster tail. ... cut in the tenderloin, approximately 1/3 through. Lay open beef in butterfly fashion. ... leave for 50 minutes.) Serves 10 to 12.
Cut tenderloin lengthwise to within ... to end inside beef, combine melted ... stuffed ahead of time and refrigerated. Serves 8. Elegant for dinner parties.
MARINATE: Mix olive ... Then cut the beef tenderloin into 3 ounce ... about 4 minutes. Place tenderloin on plate and top with sauce and vegetables. Serves 2.
Cut tenderloin lengthwise to within ... to end in beef cut. Combine melted ... sauce over roast. Roast may be stuffed in advance; chill until ready to roast.
Preheat oven to 425 degrees. Cut tenderloin lengthwise to within ... simmer 5 to 6 minutes. Carefully remove ... to end, inside beef, combine 1 ... Serves 6 to 8.
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