How do you eat your beef?!
How do you eat your beef!?
Do you like some special sauce on it!?
I love the Sauce Bernaise!. The waiters have to leave the whole sauciere for me on the table!Www@FoodAQ@Com
Do you like some special sauce on it!?
I love the Sauce Bernaise!. The waiters have to leave the whole sauciere for me on the table!Www@FoodAQ@Com
Answers:
I love it many ways, and this sometimes depends on the cut of meat!.
Typically I like my short loin & sirloin steaks BBQ'd, and other cuts from the shank etc, I preferred braised in a stew, or Beef Bourguignon!.
I really don't care for any type of sauce other than prime rib with ajou, or a roast with gravy!. Sauce bearnaise is OK though, so long as the butter has been properly clarified, and the emulsions between vinegar, butter and egg are done correctly!. I've had some horrible sauce bearnaise, at some pretty classy restaurants before!.Www@FoodAQ@Com
Typically I like my short loin & sirloin steaks BBQ'd, and other cuts from the shank etc, I preferred braised in a stew, or Beef Bourguignon!.
I really don't care for any type of sauce other than prime rib with ajou, or a roast with gravy!. Sauce bearnaise is OK though, so long as the butter has been properly clarified, and the emulsions between vinegar, butter and egg are done correctly!. I've had some horrible sauce bearnaise, at some pretty classy restaurants before!.Www@FoodAQ@Com
I like it medium rare with a red wine reduction sauce!. It's wonderufl! Here's the recipe!.
BEEF MEDALLIONS IN RED WINE SAUCE
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds!. Pound beef rounds to flatten to generous 1/4-inch-thick medallions!. Season lightly with salt and pepper!.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat!. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about
2 minutes per side!. Transfer beef to plate!. Add remaining butter to same skillet!. Add garlic, shallots and thyme; sauté until tender, about 3 minutes!. Add flour; stir
1 minute!. Add broth and wine!. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes!. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute!. Transfer beef to plates, Spoon sauce over!.
Www@FoodAQ@Com
BEEF MEDALLIONS IN RED WINE SAUCE
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds!. Pound beef rounds to flatten to generous 1/4-inch-thick medallions!. Season lightly with salt and pepper!.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat!. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about
2 minutes per side!. Transfer beef to plate!. Add remaining butter to same skillet!. Add garlic, shallots and thyme; sauté until tender, about 3 minutes!. Add flour; stir
1 minute!. Add broth and wine!. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes!. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute!. Transfer beef to plates, Spoon sauce over!.
Www@FoodAQ@Com
I tend to like fast food beef!. Anything that tastes good with condiments like mustard, ketchup, mayonaise!.
Plus I have to have some Lettuce and Tomatoe with it!. Www@FoodAQ@Com
Plus I have to have some Lettuce and Tomatoe with it!. Www@FoodAQ@Com
Corned Beef with Coleman's Hot English Mustard is far better than any other cut of beef!.Www@FoodAQ@Com
steaks , roasts, loins ,medium rare and nice kansas city spice rub on before cooking is all it needs
any other like ground well done with au jusWww@FoodAQ@Com
Mustard crusted scotch fillet cooked medium-rare with a mushroom gravy!.!.!.YUM!Www@FoodAQ@Com
With a knife and fork!. Onions and mushrooms are beef's best friend!. No meat needs more than a medium doneness!. Www@FoodAQ@Com
I love the seasonings that are on the steaks at Outback!.!.!.I like my steaks well-done!. No pink!.Www@FoodAQ@Com
Very well done with lots of A-1, and sauted onions and mushrooms!.!.!.!.!.!.!.yum!Www@FoodAQ@Com