Roasted Beef Tenderloin with a Red Wine Butter Sauce - Martha Stewart
French chef Eric Ripert and Martha Stewart make a roasted beef tenderloin with a red-wine butter sauce. Ripert also demonstrates his technique for tying the fillet before searing it.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Beef Pot Roast with Mushrooms, SIMPOL!
Pot roast is an old-time family recipe of the 70’s and 80’s. Back then, families had their own versions prepared for special occasions.
Serves 6 to 7.
INGREDIENTS:
Set A:
2 kilograms beef kalitiran (2-3 slabs)
¼ cup soy sauce
¼ cup Old English Worcestershire Sauce
4 tablespoons sugar
Cooking oil, for searing
Set B:
4 tablespoons butter
1 head garlic, crushed
2 cups white onions, chopped
2 cans pieces and stems mushrooms
1 tablespoons dried oregano
4 pieces laurel leaves
4 tablespoons all-purpose flour
Salt and pepper, to taste
Set C:
1 cup white wine
5 cups beef stock
Garnish: Optional
Fried Garlic
Chopped parsley
Sauteed mushrooms
Is this the best summer salad ever? Thai beef salad
Thai Beef Salad must be the best summer dinner recipe ever! Made with delicious grilled tender beef, robust flavours and healthy vegetables it’s hard to beat. Plus it’s perfect for those following a low card diet.
If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
I used coriander or cilantro, plus mint leaves. You can also use Thai basil for that extra flavour complexity. I used brown sugar instead of the traditional palm sugar as it’s usually more of a staple, but if you can find palm, then use it. Try and get fresh limes for that beautiful flavour.
Always use it immediately, but if refrigerating for the next day, drain out the dressing and juices and add it back in before serving. You can serve it as is, or with plain cooked rice, that is of course if you’re not on a low carb diet. Enjoy Thai Beef Salad.
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Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums
There’s almost nothing more disappointing then overcooked, dry roast beef. In this cooking video, Thomas shares helpful tips to avoid overcooking, along with other helpful tips to ensure you'll get the most out of an inexpensive cut of beef.
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ROAST BEEF WITH CREAM OF MUSHROOM SAUCE (FILIPINO STYLE)
This recipe of Roast beef with cream of mushroom sauce is pot roasted. The beef is so tender and juicy and really easy to make.
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INGREDIENTS
▢1 1/2 pounds chuck roast beef - (or brisket, round)
▢3-4 tablespoons oil
▢water - - for slow cooking
▢2 tablespoons salt
▢10 pieces peppercorn
▢1 tablespoon butter
▢2 cloves garlic
▢5 pieces big champignon mushroom - - cut into slices (or 1 small canned champignon mushrooms)
▢10 ounces (1 can) cream of mushroom soup
▢7 fluid ounces all-purpose cream
▢4-5 tablespoons soy sauce
▢1 teaspoon white ground pepper
RECIPE NOTES
The sauce in this recipe is good enough for 1 kilo of beef.
Serve it with your favorite roasted veggies or with rice.
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