Beef loin muscle.
Peppercorn-Crusted Beef Tenderloin
This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it's beef tenderloin it's perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe ...
Beef Tenderloin with Port Sauce
Puff pastry creates a topper for beef tenderloin . Make this recipe, along with roasted potatoes, when entertaining guests.
Beef Tenderloin with Three Spreads
Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads.
31 Days of Great Grilling: Peppered Beef Tenderloin
We’re not talking hot dogs here. Beef tenderloin is one of those have-the-boss-to-dinner cuts. (Although ..... then sweet, subtle roasted garlic is a cello. Since beef tenderloin tastes milder than fattier cuts, roasted garlic butter
Savory Seduction: 5 Unforgettable Filet Mignon Recipes
romantic dinner — it boasts both exceptional flavor and texture. The steak, which is cut from the center of the beef tenderloin , is the most tender piece of meat on the cow. When properly cooked, the cut develops a beautifully caramelized exterior and a
Filet Mignon Feast for Father’s Day
Father’s Day without steak would be like a birthday without cake. Unthinkable. And no steak does the trick like filet mignon—the king of cuts for the man of the castle. Of course, everybody loves this boneless, juicy steak, so making wonderful filet recipes is just an excuse for the whole family to
How to Cook Filet Mignon in the Oven
here, we have our beautiful beef tenderloin , trimmed and tied for you right ..... just gonna really season up our beef tenderloin here, and this is gonna make ..... we're gonna do is sear our beef tenderloin on all sides. So, searing meansblack pepper to taste. Alright, so right here, we have our beautiful beef tenderloin , trimmed and tied for you right there. Make sure you let it get to room temperature before you're putting it on your hot pan. Let it rest. Okay, to that, we're gonna add our oil. We're just gonna really season up our beef tenderloin here, and this is gonna make beef filet mignon. Filet mignon is actually the expensive cut of meat beef you can have.gets nice and hot, and what we're gonna do is sear our beef tenderloin on all sides. So, searing means you just wanna get a nice golden brown crust on the edge. It's obviously not cooking it through, and that's why we finish off in the oven. We're gonna sear it, get it nice golden brown, and then get it in the oven, and when it gets brown on 1 side, we're just gonna turn over and let it get brown on all other sides. Alright, so, our beef tenderloin is looking and smelling fantastic, seared on all sides, lovely golden brown. Now, that cast iron skillet is gonna go into theplace so you can serve it up with your beef. So, our beef tenderloin has been in the oven for about 20 minutes. We've let it rest for 10 minutes and that is done. So, all
How to Make Individual Beef Wellington
steaks, about 4 ounces each of beef tenderloin , delicious. So, let's get ..... we actually cook the whole beef tenderloin , and puff pastry, but today ..... Wellington is, it's basically beef tenderloin smothered in pate, wrapped inand right here we have 2 steaks, about 4 ounces each of beef tenderloin , delicious. So, let's get the party started, shall we. So, first things first, we're gonna mix our herbs. So let's get oursides like so. Now sometimes in England, we actually cook the whole beef tenderloin , and puff pastry, but today, we're just gonna be doing individual launch to nice little steaks. So, for those of you who do not know what a beef Wellington is, it's basically beef tenderloin smothered in pate, wrapped in puff pastry, and baked. That's what it is, delicious, and yes very indulgent. So, now that we
How to Make Filet Mignon
but not least of course, we have a 3-pound cut of beef tenderloin . Now usually if you order a filet mignon in a restaurant ..... So, first things first, we just wanna cover our beef tenderloin with some oil right here and we'll just spread itlast but not least of course, we have a 3-pound cut of beef tenderloin . Now usually if you order a filet mignon in a restaurant, you might see kind of a small round piece. Well, this is where it's come from. This is the whole piece entirely. And that's what we're cooking. So, let's get our large skillet to a medium-high heat and we'll get that nice and hot. We've also preheated our oven to 400 degrees Fahrenheit. So, first things first, we just wanna cover our beef tenderloin with some oil right here and we'll just spread it all over with our hands. Be nice and generous with that. We'll
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Black Pepper Steak
ingredients, coupled with the right cut of beef—I like beef tenderloin , flank steak or flap meat—will often guarantee ..... Prep Time: Cook Time: Ingredients: 8 oz (250 g) beef tenderloin , flank steak or flap meat, cut into pieces 2 ½ tablespoons
Food & Wine Magazine Cover-to-Cover: All the Recipes in the October 2012 Issue
airport on my way home from a business trip that I realized the rolls were conceived as a way to use up leftovers from a beef tenderloin . Ah-ha. Yes indeed. The rolls would have been elevated to a whole ‘nother plain if tenderloin was used. As it