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1. Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use.
Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak. However, when it is to be cooked by grilling the Chateaubriand should not be more than 500 g (1 lb 2 oz) in weight as, if larger than this, the outside tends to become too dry and hard before the inside is ...
The Pioneer Woman has spent years perfecting all kinds of steak dinner recipes, so you'll find options for flank steak, rib-eyes, filets, and even T-bone steaks ahead.
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The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [5] The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
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