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  2. Grandma's Roast Beef Recipe - AOL

    www.aol.com/food/recipes/grandmas-roast-beef

    Directions. Preheat the oven to 350°F (180°C). Heat the olive oil in a large frying pan that has a lid. Add the potato, carrot, shallot and garlic cloves, and sauté over medium heat. Add the ...

  3. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    Chateaubriand (French pronunciation: [ʃatobʁijɑ̃] ⓘ; 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 ...

  4. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    Description. 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.

  5. Making the Perfect Roast Beef with Au Jus is Easy with This ...

    www.aol.com/making-perfect-roast-beef-au...

    Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side. Put the vegetables and bay leaves in the bottom of a roasting ...

  6. 15 Beef Tenderloin Recipes to Make When You Want to Treat ...

    www.aol.com/lifestyle/15-beef-tenderloin-recipes...

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  7. Beef Wellington - Wikipedia

    en.wikipedia.org/wiki/Beef_Wellington

    v. t. e. Beef Wellington, sliced. Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.

  8. Black And Blue Beef Tenderloin Recipe - AOL

    www.aol.com/food/recipes/black-and-blue-beef...

    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.

  9. Svíčková - Wikipedia

    en.wikipedia.org/wiki/Svíčková

    Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is tenderloin boiled or roasted with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or pink onion), spiced with black pepper, juniper, allspice, bay leaf, and baked together, then vegetables and gravy are gathered, mashed/mixed ...

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