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1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
Source: [2] Stuffed Chicken Breasts & Fava Fennel Salad Pork Chops, Lemon Freeze & Citrus Crisps; Shellfish Orzo Stew & Orange, Avocado Salad; Sausage Crostini, Goat Cheese Linguine & Melons in Wine
Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water.
1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. 2. Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover. 3.
Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
Recipes for old-fashioned chicken noodle soup, beer-batter cheese bread, make-ahead hot chocolate, and spinach salad with gorgonzola and pear. Featuring a Tasting Lab on broth. 182
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
1 / 2 lb trimmed beef tenderloin, very thinly sliced across the grain; 1 tsp toasted sesame oil; 1 / 2 cup chopped basil; 1 / 4 cup chopped cilantro; 1 / 4 cup chopped scallions; 1 cup mung bean sprout; sriracha or other garlic-chile sauce, for serving