|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.
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1 - 10 of 14 for beef tournedos
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Dip eggplant slices ... minutes. Stir in beef broth and wine. ... shallot sauce over Tournedos. Top each ... with Hollandaise Sauce, baked potato, salad.
Butcher the tenderloin ... butter, saute the tournedos to desired internal ... discard any fat. Deglaze the pan with the Port wine and allow to reduce by half.
In a large skillet with oil, saute each steak until browned, then remove from pan and set aside. Add the black peppercorns, mushrooms and whiskey. Be ...
Dust the steaks with flour. Heat a large skillet with oil and cook the filets until desired doneness. Place steaks on a serving platter and set ...
Sprinkle tenderloin with pepper and garlic salt. Grill over medium coals 15 minutes on each side or until desired doneness. Prepare rice according to ...
In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into ...
1. Saute bread ... and 1/4 cup beef bouillon and boil ... over steaks. Top each steak with a hot artichoke heart filled with Bearnaise Sauce. Spectacular!
1. Make Bearnaise ... water. 4. Wipe beef with damp paper ... desired. Stir remaining chopped tarragon into Bearnaise sauce. Pass sauce. Makes 6 servings.
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions. Meanwhile, cook bacon until done, but not ...
Mix steak sauce, marmalade, lemon juice, onion and garlic. Wrap each steak with a slice of bacon and secure with toothpick. Grill on hot heat, 450 to ...
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