Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the ...

Rub the fillet of beef with plenty ... Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared up to two ...

Cut beef fillet into 6 ... you make the hollandaise sauce. Place the hazelnuts in a food processor and process until ground or pound in a mortar and pestle. Place the egg yolks in a stick blender ...

Ben & Jaryd's main, Fillet of Beef. 1. Trim skin and tie the beef fillet. 2. Combine mustard with cumin and smoked paprika, to make the crust for the fillet. 3. Cover the entire fillet with the ...

Beef filet 800 g (4 da circa 200 g l'uno) Garlic 2 spicchi Rosemary q.b. Extra virgin olive oil 2 cucchiai Fine salt q.b. To prepare the beef fillet with red wine sauce, start with the sauce: peel ...

But there's a reason this cut of beef comes ... to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped ...

The beef should be at ... A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time. Any favourite sauce, well not tomato, please, will complete ...

1. Cut the beef into thin strips. 2. Beat eggs in one bowl, and put cornflour in another. 3. Remove the beef from the freezer and dip in the egg mixture, then coat in the cornflour. 4.