|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.
Results 1 - 10 of 37 for roast beef tenderloin
Result Page: 1
Combine first 3 ... in salt. Place beef on a lightly ... over the beef tenderloin. Pat peppercorn ... 10 minutes before slicing. Serve with cream mixture.
1. Rub the soy sauce all over the beef and let sit ... the oven and roast the tenderloin for about 20 ... mustard sauce on top and serve hot. 6 servings.
Combine seasonings and ... do not cover. Roast 45 to 50 ... minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired.
Spread 1/2 of ... top side of roast. Broil under ... over and broil 7 minutes. Close foil around roast and bake 30 minutes at 350 degrees for medium rare.
Heavily coat meat in olive oil. Season with salt, pepper and garlic. Sit out for 2 hours. Bake on rack in pan at 450 degrees for 30 minutes, then ...
In a small ... reheated. Rub the tenderloin with the oil, ... a roasting pan roast it in a ... to a heated platter, and serve it with the sauce. Serves 8.
Combine all ingredients except tenderloin. Place tenderloin ... with horseradish sauce. Serves 6-8. Combine all ingredients and chill until ready to serve.
Bake 30 minutes ... in oven for 30 minutes. Remove from oven; cover and let set for 30 minutes for medium rare. Bake for 40 minutes for more done roast.
Wipe with a ... with crushed garlic and salt and brush with Kitchen Bouquet. Roast in 500 degree oven for 20 minutes, for rare (I use a meat thermometer).
Put all ingredients in Zip-lock bag; turn occasionally. Let marinate about 4 hours. Cook for one hour at 350 degrees. Slice at angle.
Result Page: 1
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