nd black pepper.
HERB-RUBBED BEEF TENDERLOIN:.
Preheat oven to
tablespoon oil over each beef piece. Sprinkle with salt and
n the broiler. Rub the herb crumb mixture onto the lamb
p.
Spread the horseradish-herb butter all over the top
Preheat oven to 450\u00b0F. Combine herbs, seasoning, peppercorns and 1 tbsp salt.
Coat beef in olive oil and season with herb and spice mixture. Place in a shallow baking pan and roast for 30 mins. Reduce heat to 325\u00b0F and roast for 1 hour, or until a thermometer inserted in the thickest part reads 140\u00b0F for medium rare, or until cooked to your liking. Remove from oven and tent loosely with aluminum foil. Let rest for 15 mins before slicing.
il until evenly combined.
Herb Paste: Wipe out food processor
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
To prepare the fillet:
Mix all the marinade
ven to 450F.
Tie fillet up with string to keep
Cut beef fillet into strips about 1 1/2 x 1/4-inches.
(Best to freeze fillet and slice when semi-frozen.)
Crush garlic and mix with sugar, soy sauce, stock and sherry.
Add the meat; stir and toss well into mixture.
Leave for about 30 minutes (stir occasionally).
Heat oil in wok or frypan and fry beef over high heat for 3 minutes, stirring all the time.
Serve immediately over rice or noodles.
Serves 2.
Place the beef fillet into a non-metal dish.<
Cut beef fillet into fine stripes 2,5
edium-high heat. Carefully add beef brisket and brown the meat
arge pan and sear the beef on all sides. Add 2
(230*C).
Pat fillet dry with paper toweling.
Place fillet in a baking dish and pour wine over.
Sprinkle with pepper.
Bake at 350 degrees F for 40-45 minutes.
Cool.
Cook asparagus until tender.
Refresh with cold water.
Arrange lettuce leaves on a large round platter.
Slice fillet thinly and roll each slice around an asparagus spear.
Arrange on lettuce (like the spokes of a wheel).
Mix dip and mayonnaise together and spoon over beef.
Garnish with fresh herbs and nasturtiums.
ngredients; mixing well.
Rub herb mixture over roast.
Bake
BEEF AND CARROT STEW:
Toss
bowl; spread mixture over beef chuck roast. Transfer roast to
nd pepper.
Rub the herb mixture all over the ham