|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.
1 - 10 of 30 for stuffed beef tenderloin
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1. Melt butter ... center of each tenderloin and stuff with ... Gradually stir in beef broth, tomato liquid, ... cherry tomatoes. Serve with brandied gravy.
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 ... sauces. Can be stuffed ahead of time ... Serves 8. Elegant for dinner parties.
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.
Cut beef tenderloin lengthwise to within ... onion in 1/2 cup butter over low heat until tender. Stir frequently. Add wine and garlic salt. Heat thoroughly.
Preheat oven to 425 degrees. Cut tenderloin lengthwise to within ... to end, inside beef, combine 1 ... with whole mushrooms and watercress. Serves 6 to 8.
Cut tenderloin lengthwise to within ... to end inside beef. Drizzle combined ... saucepan, add wine and garlic salt and heat. Slice roast. Spoon on wine sauce.
Cut beef tenderloin lengthwise to within ... mushrooms and watercress, if desired. Makes 8 servings. Roast may be assembled the day before and refrigerated.
Melt butter in ... way through the tenderloin. Place stuffing ... oblong baking dish. Bake, uncovered at 350 degrees for 1 hour (medium rare). 8 servings.
Have tenderloin split and flattened ... first half and fasten edges together. Season. Place bacon slices over top. Roast uncovered at 350 degrees for 1 hour.
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