ven to 475\u00b0F. Place beef in a shallow roasting pan
Make sure that the fillet is completely thawed and
Take a small, thick fillet beef and brown in a small amount of butter for about 7 or 8 minutes on each side over high heat.
This is best done in a heavy iron skillet.
Set aside and add to skillet about 3-1/2 tablespoons of sour cream and about 2 tablespoons of Parmesan cheese.
Mix with pan juices then pour 1/2 over beef.
Let cool.
Refrigerate overnight.
Serve cold next day for lunch.
Use other half of heated sauce to pour over top.
Serve with German fried potatoes and a small salad.
FILET OF BEEF WITH PUFF PASTRY:
In
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
00 degrees.
Rub the fillet well with olive oil and
br>Scrape down the sides of the blender or work bowl
ot pan, sear the filet of beef on each side then brush
egrees F.
Place the beef on a sheet pan and
Tie ends of fillet into place with cord.
Melt 1/4 cup butter and brush on beef.
Roast at 400\u00b0 for about 10 minutes (rare), 15 minutes (medium) and 20 (well).
Remove and cool on rack.
ack in the bottom third of an oven and preheat to
Remove the fillet from the refrigerator 30 minutes
ub the oil into the beef, then roll it in the
Trim fat from beef; cut fillet crosswise into 1/2-inch
Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
Slice into wafer thin slices.
Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
Heat a wok or pan over a high heat and add the peanut oil.
Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
Take off the heat, stir in the cilantro and scallion and serve immediately.
Tie up the stewing beef nicely.
Put all the
Preheat oven to 350\u00b0.
Oil bottom of pan.
Take 4 pieces of fillet of flounder and place in baking dish.
Add a pinch of salt, pepper, oregano and parsley to each fillet.
Slice 2 pats of butter per fillet and put on top.
Divide crab meat into quarters; place on top of each fillet.
Top each fillet with one of the remaining fillets.
Add a little oil to the top of the fillets. Baste frequently while baking.
Bake for 15 to 20 minutes.
rying pan, and add the beef, turning to brown on all
ut pan on bottom rack of oven; bake at 350* for
Tie the filet of beef with butcher twine at 1/