|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 60 for whole fillet of beef
Result Page: 1
Take a small, thick fillet beef and brown in a small amount of butter for about ... after WWII. He loved food and talked more about it than he did cotton.
Sprinkle the beef with salt and ... butter. Grill the fillet over a bed of glowing coals about ... and cayenne to taste. Sprinkle the sauce with paprika.
Preheat oven to 450 degrees. Coat beef with mustard and ... portions, 4 ounce fillet per serving. Serve ... Single serving = 4 ounces protein, 1 cup salad.
1. Preheat oven ... With the tip of a sharp knife, ... meat thermometer). 5. Remove meat from oven and let stand for 10 minutes before slicing. Serves 8-10.
Marinate the fillet in the rest of the ingredients for ... day it is roasted, does not keep well in the refrigerator because it takes on a strong taste.
Quickly saute meat in butter. Remove meat; add other ingredients to pan and quickly heat. Pour sauce over fillets and serve. Makes one serving.
Trim fillet of all fat and ... sauceboat. Carve the roast in thick or thin slices as desired. Place a little sauce on the slices and pass the rest separately.
Roll puff pastry ... cover individual or whole fillet. Place pate on top of fillet. Place meat ... Lower heat to 300 degrees and cook to desired doneness.
Light charcoal or ... degrees. Fold end of fillet under and secure ... more for medium-rare. Remove from grill or oven. Remove twine. Slice. Serves 8-12.
Preheat the oven to 500 degrees. Place the fillet in a buttered ... robust sauce, spiked with white wine and flavored with the rich taste of Roquefort Cheese!
Result Page: 1
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