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Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper ...
For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper ...
Directions. Season the beef with 2 teaspoons of kosher salt and several grinds of black pepper. Heat a large stainless steel or cast-iron skillet over medium-high heat and add enough neutral oil ...
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme.
Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on ...
For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side.
Directions. For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices. Heat the oil and ...
Watch how to make this recipe. Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the ...
Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the ...
Cool. Preheat oven to 450 degrees F. Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place ...