Smoking Foods
What gives smoked food its smoky flavor--what causes the smoke and how does it work? Smoking is a "low and slow" method of indirect heat cooking. Because you are smoking the meat or fish at such low temperatures, it never has an opportunity to . [... more]
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Beef Tenderloin With Roasted Shallots
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, ... [... more]
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Beef Wellington
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. Melt ... [... more]
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, ... [... more]
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Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin
Heat 3 tablespoons olive oil in a skillet over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots in the skillet. Cook and stir until tender, about 5 minutes. Mix ... [... more]
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Fabulous Beef Tenderloin
Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal ... [... more]
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Beef Pepper Steak
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour. Melt butter in a medium saucepan over medium high heat. Place ... [... more]
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Filet with a Merlot Sauce
In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate). In a small bowl, mix butter ... [... more]
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Chateaubriand
Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour. Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove ... [... more]
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Beef Steaks With Blue Cheese
Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 ... [... more]
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Beef Tenderloin in a Port Shiitake Reduction
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until ... [... more]
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Spicy Beef Filet in Oyster Sauce
Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking. Stir ... [... more]
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