|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 tenderloin medallions for more results.
Results 1 - 8 of 8 for beef tenderloin medallions
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
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 ... then cook the tenderloin filets first one ... breakfast with the arepas (corn muffins), but you can use any other type of very heavy cream.
Pound pork tenderloin slices between 2 ... broth to skillet, increase heat to high. Boil 2-3 minutes or until liquid is reduced by half. Spoon over pork.
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 ...
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.
Cut beef tenderloin crosswise into 1/2 inch thick medallions. Sprinkle each ... sauce over medallions. Sprinkle with parsley and serve immediately. Serves 2.
Cover with Dijon mustard. 1/2 c. beef broth 1/2 tsp. ... sometimes divide the pork into 2 pans then double rest of ingredients so I can have double the sauce.
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