|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 50 for filet of beef
Result Page: 1
Heat the olive ... cook the tenderloin filets first one side ... pepper and part of the chopped rosemary ... can use any other type of very heavy cream.
Mix wine and ... turning occasionally. Remove filet. Strain marinade; ... and pepper. Place beef on a rack ... mushrooms. Approximately 6 to 8 servings.
Have beef at room temperature. ... Remove all drippings to a saucepan. Add catsup and water, simmer 5 minutes. Pour over beef and roast 10 minutes more.
Saute the finely julienned vegetables in the butter and add to the demi glaze. Pan fry or char grill the filets.
Trim fat from ... boiling, stir some of hot mixture into ... be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6.
Season each piece of beef with salt, pepper, ... flowers. Suggested serving with noodles, pasta, or rice. Serves: 4. (Prep and Cooking Time: 20 minutes)
Preferably a mellow ... Gently flatten each filet. Sprinkle both ... total cooking time of 9-12 minutes for ... butter. Strain sauce over filets and serve.
Melt butter in heavy skillet over medium high heat. Add steak - cook for 4 minutes per side for rare. Add mustard and Worcestershire sauce. Season ...
Insert garlic cloves into meat at various locations. Brush with salad oil and roast at 450 degrees about 45 minutes or until meat thermometer ...
In a large skillet brown the fillet in oil over moderately high heat. Season with salt and pepper. Roast at 450 degrees for 20 to 25 minutes for rare ...
Result Page: 1
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