Slice beef into very thin strips.
Melt 1/2 of the butter
Trim fat from beef; cut fillet crosswise into 1/
Trim fat from beef.
Cut filet crosswise into 1/2-inch thick slices.
Cut each slice across grain into 1/2-inch wide strips. Slowly heat large, heavy skillet.
In it, melt 2 tablespoons butter.
Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides.
With tongs, remove beef as it browns.
(It should be browned outside, rare inside.) Brown rest of beef; set aside.
igh heat, saute the slices of beef in batches with 2 to
Tie the filet of beef with butcher twine at 1/
n large pan. Add filet of beef. Brown well on all sides
tablecloth. Using a bottom of a pan or a meat
FILET OF BEEF WITH PUFF PASTRY:
In
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
never knew what type of meat was being added to
Place 2oz of the butter and 1tbsp of olive oil into a pan
then pour it over the beef. Stir well and let sit
ift lid until last minute of cooking, adding water if necessary
br>measure 1/3 cup of beef broth and place on side
1. Pat beef dry with paper towels and
Trim fat from beef and cut filet crosswise into 1/2-inch thick slices.
Cut each slice across grain into 1/2-inch wide strips (about 2 inches long).
Slowly heat large, heavy skillet.
Melt 1 tablespoon butter; add beef strips, just enough to cover skillet bottom.
Over high heat, sear quickly on all sides.
Remove with tongs as meat finishes browning (it should be brown on outside and rare on inside).
Chop the onion and saute in the oleo.
When nearly clear, add the small can of mushrooms and heat thoroughly.
Add the can of roast beef and stir to separate the pieces of beef.
Add the sour cream and heat thoroughly.
Serve over rice or noodles.
Add a tossed salad and rolls for a complete meal.
This recipe will serve 2 people.
Trim fat from beef; cut fillet crosswise into 1/
soups, onions, Worcestershire sauce, water, beef bouillon cube, garlic cloves, onion