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Fit for a celebration or holiday feast, this beef tenderloin is seriously impressive. The trick here is a light coating of mustard and mayonnaise, which helps seal in the meat's juices and gives ...
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 garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
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Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar ...
Heat oven to 425ºF. Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat.
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