WebTurn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat. 2. In 10-inch skillet, melt 1 tablespoon butter over medium-high …
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WebRoast the Beef Tenderloin. Preheat your oven to 300°F. Next, mix the softened butter with the chopped thyme leaves and shallot to make a compound butter. Season the roast with …
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WebInstructions. Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix together the stuffing ingredients. Lather the stuffing …
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WebPlace the spinach and then cheese on top of the red peppers. Roll the beef up tightly, jelly-roll fashion. Use butcher string to secure the beef roll. Preheat the oven to 375 degrees …
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WebInstructions. Preheat oven to 425 degrees. Make a cut down the center of the beef to make a pocket. Do not cut all the way through. Season pocket with garlic salt or salt and …
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WebStep 2. Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
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WebPreheat oven to 350 °F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium skillet, melt butter and …
Web1 c. beef broth. 2 T. unsalted butter. Directions: Place the top oven rack in the center position and pre-heat the oven to 400°F. Heat two tablespoons olive oil in a large, high …
WebPreheat the oven to 225 degrees F. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. …
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WebIn a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and …
WebMake a slit down the middle of the tenderloin (without cutting it into two pieces) and stuff mushroom mixture inside. Sprinkle the blue cheese over the mushrooms. Pull the slit …
WebPreheat the oven to 400℉, and make sure the oven rack is in the center. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced leeks, …
WebIceberg lettuce wedge salad is a quick and simple side that doesn’t really “feel” like a salad. Crispy bacon on top dresses it up, and you can quickly and easily make several wedges …
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WebOct 21, 2018 · Position rack in middle of oven. Preheat oven to 425°F/220°C. Have a roasting pan at hand. Stir together spinach, goat cheese and tomatoes in a medium mixing bowl until thoroughly combined. Slice the tenderloin lengthwise down the center and about three-quarters of the way through. Open the beef as flat as possible.
WebIn a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. …
WebDrain skillet, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from heat; stir in 1/2 cup of bread crumbs, parsley and …