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(4- to 5-lb.) whole center-cut beef tenderloin. Pan Sauce. 2 c. beef broth. 1 c. dry red wine, such as a red blend or Pinot Noir. 1. shallot, chopped. 4 tbsp. (1/2 stick) salted butter, cold and ...
With four components—tender beef tenderloin, a savory duxelle, prosciutto, and flaky puff pastry—this is the centerpiece that will wow from the very first slice. Get the Beef Wellington recipe .
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2. Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips. 3. Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles and the reserved garlic oil.
1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and onion and cook the beef for 10 minutes for rare or to desired doneness. Remove the beef and onion from the skillet and keep warm. 3. Add the stock, wine and cherries to the ...
For premium support please call: 800-290-4726 more ways to reach us
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Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt