|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.
71 - 80 of 304 for beef tenderloin
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.
In a small ... reheated. Rub the tenderloin with the oil, ... Slice the tenderloin, transfer it to a heated platter, and serve it with the sauce. Serves 8.
Marinate overnight. Wrap ... per pound. Bring beef stock to boil ... Add flour. Cook 5 minutes. Add Kitchen Bouquet and simmer 10 minutes. Add seasoning.
Place whole tenderloin on broiler pan ... marjoram, thyme, Hickory Smoked salt, bouillon cubes, salt and pepper. Sprinkle with flour, simmer for 20 minutes.
Have meat at room temperature. Season. Preheat oven to 500 degrees. Quickly put in oven. Bake at 500 degrees for 15 minutes. Turn off oven. Leave in ...
Marinate for 24 hours, insure that the roast is turned every six hours. Place in broiler for 10 minutes on each side or bake in the oven at 350 ...
Trim off the ... lemon juice and beef bouillon cube. Add ... plate flanked by 2 shrimp. Spoon sauce over steaks and sprinkle with chopped parsley. Yield: 8.
Trim fat and ... oven. Put on 400 degrees. Place beef on broiling pan. Put in cold oven. When reaches 400 degrees cut back to 325 degrees for 35 minutes.
Rub butter into meat, wrap bacon around meat. Sprinkle spices on top and douse the entire thing with Worcestershire sauce. Let set for 2 or so hours ...
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 ...
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