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Beef with Wild Mushrooms

Beef with Wild Mushrooms


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Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 2-pound boneless beef chuck roast
  • 4 medium onions, coarsely chopped
  • 8 cups low-sodium beef broth
  • 8 ounces mixed mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into large pieces
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes. Transfer beef to a plate.

  • Add remaining 1 1/2 tablespoons oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and simmer until wine is reduced by half, about 3 minutes.

  • Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.

  • Let beef cool in cooking liquid, then transfer to a shallow baking dish. Strain braising liquid through a fine-mesh sieve over meat in dish. Cover and chill overnight. DO AHEAD: Beef can be made 3 days ahead. Keep chilled. Discard fat from surface of braising liquid before continuing.

  • Cut beef into 4 pieces; set aside. Transfer chilled braising liquid to a large skillet and bring to a boil; cook until thickened and reduced to 1 1/2 cups, 25-30 minutes. Taste and season sauce with salt, if needed.

  • Add beef to skillet with sauce, cover, and cook over medium-low heat until beef is heated through, 8-10 minutes. Divide beef among plates. Spoon sauce over, top with mushrooms, and sprinkle with flaky sea salt.

Recipe by Saltimporten Canteen in Malmo Sweden,

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 750 Fat (g) 43 Saturated Fat (g) 15 Cholesterol (mg) 160 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 8 Protein (g) 62 Sodium (mg) 350Reviews Section

Wild Mushroom and Beef Stir-Fry

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (21)

For the beef:

  • 8 ounces flank steak, trimmed of excess fat and sinew
  • 2 teaspoons peeled, minced fresh ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon Shaoxing wine or dry sherry
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For the stir-fry:

  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon packed dark brown sugar
  • 1 teaspoon rice vinegar
  • 2 tablespoons vegetable oil
  • 1 pound wild mushrooms (such as maitake, lobster, chanterelle, porcini, or shiitake), cleaned, ends trimmed, and sliced lengthwise through the stem into 1/2-inch-wide pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only)
  • 2 medium celery stalks, sliced crosswise into 1/4-inch pieces
  • 1 medium garlic clove, minced
  • Steamed white rice or brown rice, for serving
  • Calories 257
  • Fat 13.73g
  • Saturated fat 2.53g
  • Trans fat 0.06g
  • Carbs 18.12g
  • Fiber 5.77g
  • Sugar 3.98g
  • Protein 15.48g
  • Cholesterol 38.56mg
  • Sodium 619.87mg
  • Nutritional Analysis per serving (4 servings)Powered by

A Brief Biography of Gordon Ramsay

Gordon Ramsay is an internationally known chef with a net worth of approximately $220 million dollars. He owns 48 restaurants throughout the world and has an equally successful career as a television personality and cookbook author. However, the glamorous lifestyle he enjoys today with wealth, fame, and loving family is far removed from the humble beginnings of his youth.

Gordon was born in Scotland, the second of four children. From the age of five he was raised in Stratford-upon-Avon. Gordon’s father held (and lost) many jobs due to his alcoholism and as a result, the family relocated many times. According to Gordon his father was abusive, neglectful, and a womanizer.

Gordon once dreamt of being a famous football star at the age of 15 he joined a pro club, the Glasow Rangers. But then a bad knee injury changed the trajectory of his life plans, catapulting him from the soccer pitch to pot washer at an Indian restaurant. Now 16 years of age he had a steady (though meager income) which allowed him to escape his troubled home life. But the job had another, even greater impact on Gordon. His work at the Indian dining establishment piqued his interest in restaurant management and so he enrolled in the North Oxfordshire Technical College. A series of chef positions followed, interrupted by a study of French cuisine and mentoring by several Michelin-starred chefs. And the rest . . . is history.


Method

Begin by making the filling well ahead - it needs to be chilled before you use it.

Soak the porcini in boiling water for 20 minutes and while that's happening chop up the onion and open-cap mushrooms as finely as possible (if you have a food processor you can do this in moments if not use a very sharp knife and chop them minutely small). When the porcini have had their 20 minutes, squeeze out all the excess liquid (and reserve it for later), then chop them small as well. Now, in a medium saucepan, melt the butter and stir in the onions and mushrooms to get a good buttery coating, then season and add a few gratings of fresh nutmeg.

What you need to do now is turn the heat to its lowest setting and cook, uncovered, allowing the juices to evaporate slowly. This will take about 35 minutes altogether - stir from time to time and what you should end up with is a lovely concentrated mixture with no liquid left. Spoon the mixture into a bowl, cool and chill in the fridge.

Now season the beef well, then heat the dripping in a frying pan over a high heat. When it is smoking hot, add the beef and brown it on all sides (using a cloth to protect your hands as you turn it). The browning will take about 5 minutes or so, then remove it to a plate and brush it all over with brandy, then leave it on one side to cool.

Now, with the frying pan still on the heat, add the reserved mushroom soaking liquid and let it bubble and reduce a bit, then add the red wine, a heaped tablespoon of the mushroom mixture and some seasoning. Reduce the heat and let it all simmer and reduce by about a third, the take it off the heat and reserve until you need it.

When both the mushrooms and beef have cooled, roll the pastry on a lightly floured surface to a rectangle approximately 35 x 25cm. Trim the edges (keep the trimmings for decoration), then spread one-third of the mushroom mixture over the centre, just large enough for the beef to sit on, then place the fillet on top and cover with the remaining mushroom mixture and pat it down round the beef into a good shape.

Now brush the edges of the pastry with beaten egg and wrap the pastry like a parcel around the meat. if necessary brush the edges at each end with a little more egg before folding them in. Now turn it over so the seal is underneath and use any trimmings to make pastry leaves for decoration. Now place it on a plate and cover and chilll in the fridge till needed.

When you're ready to cook the beef, preheat the oven to 230C/gas mark 8. Place the beef parcel on a greased baking sheet and brush the pastry all over with beaten egg. Bake in the oven for 35 minutes for medium-rare beef, or 5 minutes less for rare and 5 minutes more for well done. When it comes out of the oven, warm the sauce while you rest the beef for 10 minutes before serving it cut into 6 thick slices. Alternatively cool it completeley, chill and serve cold as part of a buffet with Horseradish, Creme Fraiche and Mustard Sauce (see below)


  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 cups finely diced onions
  • 2 large cloves garlic, crushed and peeled
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet paprika
  • 2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
  • 4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 2 pounds cremini mushrooms, cut into 1/2-inch pieces
  • 1 cup reduced-sodium beef broth
  • 8 large shiitake mushroom caps, cut into 1/2-inch pieces
  • 2-3 teaspoons finely minced fresh tarragon, or dill for garnish

Preheat oven to 350 degrees F.

Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir

in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Make Ahead Tip: Prepare through Step 4 let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.


What Size Brisket?

The size of the brisket you choose obvious depends on the amount of people you are feeding, but also wht else you are serving along with the meat. If you factor in 1/2 pound per person, and then tack on another pound or two for extra hungry guests you will be in god shape, even if brisket is the main course. Go over bigger if you want leftovers (and why wouldn’t you?)

In this recipe, and most brisket recipes, you can use a larger size piece of brisket, and just bump up the quantities of the other ingredients proportionately. Brisket is a very flexible piece of meat as long as you cook it low and slow, so the exact measurements of onions and liquid are not so important – just keep the flavors balanced. Brisket shrinks when it cooks, so as you are assessing the size piece you need, keep that in mind.


Recipe Summary

  • 5 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 2 pounds beef stew meat
  • 1 tablespoon canola oil, divided
  • Cooking spray
  • 2 (8-ounce) packages presliced button mushrooms
  • 1 pound cremini mushrooms, sliced (about 10 cups)
  • ¼ cup tomato paste
  • 4 cups coarsely chopped red onion
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Bring water and broth to a boil in a saucepan. Add porcini remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini set aside.

Combine flour, salt, garlic, and beef, tossing well to coat. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of beef mixture sauté 4 minutes or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining beef mixture. Wipe pan clean with a paper towel coat with cooking spray. Add button and cremini mushrooms cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, and tomato paste bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Combine remaining 1 teaspoon oil and onion on a foil-lined jelly-roll pan toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.


The Best Braised Beef

We know, we know, we use that “best” word a lot. But, it’s not one we take lightly and know that before we share a recipe, we’ve spent hours upon hours (or sometimes days or even weeks) developing, testing, and retesting until we’ve created the very best for you. Here’s why you’ll love our braised chuck roast:

  • It’s inexpensive to make. You’ll shell out the most for the beef, and even then, we call for cubed chuck, which is one of the most value-friendly cuts there is.
  • It requires exactly zero fancy-pants spices. We’re not sending you on a wild spice chase for our braised beef roast. All you need is garlic and thyme. Plus salt and pepper, of course.
  • It only takes about 15 minutes to get it prepped and ready for the oven. Honestly, we can’t even squeak out a box of mac and cheese in under 15 minutes.
  • It calls for 3 cups of red wine. That’s 24 ounces, but a bottle holds nearly 26 ounces. That’s close to 3 ounces for you to sip while your braised beef with red wine roasts. You’re welcome. But also, better have a second bottle handy.


Sauce For Beef Tenderloin Atk / Beef Tenderloin with Cognac Cream Sauce | Recipe | Easter . : 1 oz dried porcini mushrooms.

Sauce For Beef Tenderloin Atk / Beef Tenderloin with Cognac Cream Sauce | Recipe | Easter . : 1 oz dried porcini mushrooms.. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Best beef tenderloin with creamy mustard sauce damn delicious : Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru. As easy as it is. Boil until reduced to 1 1/2 cups, about 20 minutes.

I have always considered beef tenderloin a high stress meal and given it a wide berth. Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru. Chef ming's sous vide beef tenderloin with garlic dijon pan sauce. Beef tenderloin, known for its mild flavor and juicy succulence, is any chef's dream. Boil until reduced to 1 1/2 cups, about 20 minutes.

Perfect Beef Tenderloin with Gorgonzola Sauce | Recipe . from i.pinimg.com Sauce for beef tenderloin atk / roast beef tenderloin with red wine sauce my story in recipes : Sauce for beef tenderloin atk / roast beef tenderloin with red wine sauce my story in recipes : As easy as it is. Mix all ingredients together, except for mushrooms, onion and cornstarch. Beef tenderloin is the perfect centerpiece for a special holiday dinner. Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the. Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru. This tasty beef tenderloin recipe features a sauce made from red wine and shallots.

Beef tenderloin is the perfect centerpiece for a special holiday dinner.

Boil until reduced to 1 1/2 cups, about 20 minutes. Butter, white wine vinegar, dry white wine, cayenne pepper, shallots. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Mix all ingredients together, except for mushrooms, onion and cornstarch. Whole, roasted beef tenderloin glazed in a classic kentucky sauce made with worcestershire, major grey's chutney, ketchup, a.1., and heinz chili sauce. This elegant beef tenderloin matches perfectly with the lemony, cream sauce. 2 lb traditional rub beef tenderloin roast for chateaubriand from kansas city steaks. Let stand for 10 minutes before slicing. Sauce for beef tenderloin atk / roast beef tenderloin with red wine sauce my story in recipes : Beef tenderloin & mushroom sauce. Beef tenderloin could be the best steak of your life: Sauce for beef tenderloin atk / argentine steak recipe with chimichurri popsugar food / strain into medium saucepan, pressing on solids to extract as much liquid as possible.

Sauce for beef tenderloin atk roasted beef chuck with horseradish parsley sauce cook s country as easy as it is tanaman hijau from i1.wp.com as easy as it is. Mix all ingredients together, except for mushrooms, onion and cornstarch. Sauce for beef tenderloin : Add the oil to pan and swirl to evenly distribute the oil. Beef tenderloin is the perfect centerpiece for a special holiday dinner.

Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce . from www.halfbakedharvest.com For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Beef tenderloin doesn't require much in the way of seasoning or spicing because the meat shines all by itself! Beef tenderloin, known for its mild flavor and juicy succulence, is any chef's dream. Sauce for beef tenderloin atk rub the soy sauce all over the beef and let sit for 30 minutes. Sauce for beef tenderloin : Chef ming's sous vide beef tenderloin with garlic dijon pan sauce. Beef tenderloin is one of those cuts of meat that does most of the work for you. Beef tenderloin rates high in tenderness, but its flavor is mild.

Our most trusted beef tenderloin sauce recipes.

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Mix all ingredients together, except for mushrooms, onion and cornstarch. Our sponsors learn more > sign up for our cooking newsletter. Sauce for beef tenderloin atk. Best beef tenderloin with creamy mustard sauce damn delicious from s23209.pcdn.co. Plus, beef tenderloin stores extremely well in the.

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Beef tenderloin in mushroom sauce recipe | taste of home from cdn2.tmbi.com. Rub the soy sauce all over the beef and let sit for 30 minutes. Plus, beef tenderloin stores extremely well in the. Sauce for beef tenderloin atk. And roast the tenderloin for about 20 minutes, turning. Beef tenderloin could be the best steak of your life: I have always considered beef tenderloin a high stress meal and given it a wide berth. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Sauce for beef tenderloin atk / roast beef tenderloin with red wine sauce my story in recipes : / remove tenderloin from marinade and pat. Best beef tenderloin with creamy mustard sauce damn delicious from s23209.pcdn.co. Let stand for 10 minutes before slicing. Sauce for beef tenderloin atk.

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However, i love serving this with a delicious horseradish yogurt sauce, because horseradish and steak truly are a match made in. As easy as it is. Chef ming's sous vide beef tenderloin with garlic dijon pan sauce. How to cook tenderised beef. Beef tenderloin doesn't require much in the way of seasoning or spicing because the meat shines all by itself!

I have always considered beef tenderloin a high stress meal and given it a wide berth. Beef tenderloin is the perfect centerpiece for a special holiday dinner. Place the steaks in the pan, allowing room between steaks. This tasty beef tenderloin recipe features a sauce made from red wine and shallots. Beef tenderloin could be the best steak of your life:

Line a rimmed baking sheet with aluminum foil and fit a wire rack. Beef tenderloin is one of those cuts of meat that does most of the work for you. Sauce for beef tenderloin : Beef tenderloin is the perfect centerpiece for a special holiday dinner. Boil until reduced to 1 1/2 cups, about 20 minutes.

Boil until reduced to 1 1/2 cups, about 20 minutes. Mushrooms and port wine flavor the sauce for luscious beef tenderloin. Sauce for beef tenderloin atk / argentine steak recipe with chimichurri popsugar food / strain into medium saucepan, pressing on solids to extract as much liquid as possible. Sauce for beef tenderloin : It's really easy, the beef is luxuriously rich and tender.

Rub the soy sauce all over the beef and let sit for 30 minutes. Beef tenderloin & mushroom sauce. Add mushrooms, and cook, stirring once or twice view image. Add the oil to pan and swirl to evenly distribute the oil. Butter, white wine vinegar, dry white wine, cayenne pepper, shallots.

Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Place the steaks in the pan, allowing room between steaks. Sauce for beef tenderloin atk roasted beef chuck with horseradish parsley sauce cook s country as easy as it is tanaman hijau from i1.wp.com as easy as it is. Let stand for 10 minutes before slicing. Boil until reduced to 1 1/2 cups, about 20 minutes.

Impressive enough for guests, yet easy enough for any family dinner. Beef tenderloin, known for its mild flavor and juicy succulence, is any chef's dream. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Mix all ingredients together, except for mushrooms, onion and cornstarch. Sauce for beef tenderloin atk / classic pan sauce for filet tenderloin roast youtube.

A steakhouse quality meal in the comfort of your own home. Let stand for 10 minutes before slicing. How to cook tenderised beef. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality. Boil until reduced to 1 1/2 cups, about 20 minutes.

For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce.

Whole, roasted beef tenderloin glazed in a classic kentucky sauce made with worcestershire, major grey's chutney, ketchup, a.1., and heinz chili sauce.

This elegant beef tenderloin matches perfectly with the lemony, cream sauce.

Whole, roasted beef tenderloin glazed in a classic kentucky sauce made with worcestershire, major grey's chutney, ketchup, a.1., and heinz chili sauce.

Cover the meat and refrigerate for at least two hours and.

Sauce for beef tenderloin atk.

Cover the meat and refrigerate for at least two hours and.

Sauce for beef tenderloin atk.

Source: iamafoodblog.b-cdn.net

Sauce for beef tenderloin atk / updated beef wellington.

It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality.

Beef tenderloin is the perfect centerpiece for a special holiday dinner.

For special occasions, few cuts top a beef tenderloin.

Let stand for 10 minutes before slicing.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

Place beef tenderloin in a casserole.

I have always considered beef tenderloin a high stress meal and given it a wide berth.

Beef tenderloin, known for its mild flavor and juicy succulence, is any chef's dream.

Sauce for beef tenderloin atk.

Our most trusted beef tenderloin sauce recipes.

Sauce for beef tenderloin atk rub the soy sauce all over the beef and let sit for 30 minutes.

Plus, beef tenderloin stores extremely well in the.

This tasty beef tenderloin recipe features a sauce made from red wine and shallots.

Source: auntbeesrecipes.com

Mix all ingredients together, except for mushrooms, onion and cornstarch.

Beef tenderloin is the perfect centerpiece for a special holiday dinner.



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