|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
91 - 100 of 304 for whole beef tenderloin
Dredge meat in flour and brown in a small amount of hot fat. Chop vegetables. Add and braise 10 minutes. Drain off any fat. Add tomato puree and ...
Trim all fat from tenderloin. Rub over ... and Tabasco. Heat ovenproof platter. Arrange tenderloin on platter. Pour sauce over meat. Broil 2 to 3 minutes.
Melt butter in ... way through the tenderloin. Place stuffing ... oblong baking dish. Bake, uncovered at 350 degrees for 1 hour (medium rare). 8 servings.
Brown onions, celery, mushrooms and water chestnuts slightly. Use mushroom liquid and add water to make 3 cups, add 1 cup soy sauce. 5 tbsp. sugar 1 ...
Combine wine, oil, ... and salt. Place tenderloin in utility dish ... to 50 minutes. Let stand 15 minutes. Carve into thin slices. Makes 8 to 10 servings.
Any inexpensive cut of beef will do from ... diced or cooked whole. Amount of ... vegetables. Gravy may be thickened. Serve tenderloin over noodles. Serves 4.
Combine butter and Worcestershire Sauce until hot over medium heat. Add mushrooms and onions. Saute until tender. Flatten steaks with a mallet and ...
Roll tenderloin in flour, salt, ... melt 2 tablespoons butter, and add mushrooms and dry sherry. Pour over meat and cook 15 minutes more at 500 degrees.
Spread 1/2 of mixture on top side of roast. Broil under preheated broiler 7 minutes. Place heavy duty foil over roast, turn over and broil 7 minutes. ...
Remove meat from ... Spread top of tenderloin generously with butter. ... and let sit 15 minutes before slicing. Serve immediately with Horseradish sauce.
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