In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
itchen twine tightly round the filet to keep it compact, even
Preheat oven to 450\u00b0.
Make slits with a paring knife on all sides of filet.
Insert garlic slices.
Rub filet with olive oil. Press pepper onto surface of beef.
Place on rack in shallow roasting pan.
Roast in preheated 450\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0.
Roast another 35 minutes or until thermometer inserted in beef registers 130\u00b0 for rare or cook 10 minutes long (140\u00b0) for medium.
Let stand 10 minutes before slicing.
edium-high heat. Saute beef sirloin tips with onion in the hot
Mix ketchup, cola, and Italian salad dressing in a large bowl. Coat beef tips with the mixture and marinate in refrigerator for at least 12 hours, stirring occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain beef tips, discarding used marinade.
Grill beef tips on the preheated grill until browned and slightly pink inside, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 145 degrees F (65 degrees C).
Place the meat in a large, wide dish.
Slice 2 medium onions and lightly crush the bay leaves and black peppercorns.
Put them around the filet, then add the bottle of red wine, olive oil and Italian parsley sprigs.
Marinate the filet at cool room temperature for several hours or overnight, turning it several times.
he freezer.
Cut the filet into 4 thick slices; pound
Preheat oven to 400 degrees F (200 degrees C).
Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9x13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.
* Brown beef tips until no longer pink.
* In separate pan, heat olive oil and saute mushrooms and onions until soft (about 3-4 minutes).
* Add beef tips. Pour in beef broth.
* Simmer 5-6 minutes.
* Can add some corn starch to thickien the sauce if desired.
ittle more oil on each filet.
Heat a non stick
o medium bowl.
Add beef to pan; brown well on
Brown meat on all sides in a large heavy skillet.
Add consomme or beef broth, soy sauce and garlic.
Heat to boiling. Reduce heat, cover and simmer 1 hour or until beef is tender. Blend cornstarch and water; stir gradually into the stew.
Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice.
Yields 8 servings.
edium high heat, saute the beef slices in the oil for
ornstarch in a bowl. Add beef and toss to coat. Marinate
ate and 1 tournedo of beef.
Wrap dough up and
argarine to skillet and brown beef strips.
Add salt to
eat.
Cook and stir beef, half at a time, for
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.
Cut beef into thin strips.
Combine all the rest of the ingredients except the broccoli and pour over beef.
Marinate for 4 to 6 hours.
(If you don't have time, mix the beef and marinade and continue on.)
Cut beef into cubes.
Brown in fat in cooker.
Add remaining ingredients and stir.
Cover pressure saucepan and set cooking control at 10 pounds pressure.
Cook for 5 minutes after the control jiggles.
Cool cooker for 5 minutes, then place saucepan under the faucet until pressure reaches zero.
Open pan and serve.