Search results
Results from the WOW.Com Content Network
Tie kitchen twine tightly around the tenderloin at 3- to 4-inch intervals. Season all over with the salt and pepper. Melt the butter in a small skillet over medium-low heat.
Go ahead, you deserve it! For premium support please call: 800-290-4726 more ways to reach us
[2] [3] [4] Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat.
Carpaccio [a] is a dish of meat or fish [1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser.It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. [2]
In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low flame until it darkens to the color of peanut butter or slightly darker. Add vegetables and stir.
The sauce is commonly served with Chateaubriand steak prepared and served with potatoes. [2] [29] [30] A dish that incorporates Chateaubriand sauce is tournedos villaret, in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. [33]
Roast beef in sauce bourguignonne, served with potatoes and red cabbage. Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. ' Burgundy sauce ') is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce.
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.