Beef Tenderloin-This is the most tender cut of beef. Also usually the most pricey. This is the cut of choice for Filet Mignon, Chateaubriand, Tornedos of Beef, and Beef Medallions. Rib-Eye– This cut is the perfect combination of tenderness and a rich, hearty flavor. Ribeyes have a rib...
It’s easier than you think to make an elegant dinner of pork tenderloin. Learn the basics of grilling and pan roasting this succulent cut of meat, and you’ll always have a show-stopping dinner at the ready.
~ Pork Tenderloin Medallions w/Dijon-Cream Sauce ~ ~ Basic Machinations for Mashed Potato Perfection ~ ~ French Onion Soup (Soupe a l'Oignon) a la Mel ~ ~ Joe's Beefy French-Onion French-Dip Sandwiches~ ~ Mel interrupts Christmas to bring you: Beef Stock ~ ~ Two-for-one ...
Grilled Pork Tenderloin Medallions It's often said that one can eat every part of a pig but the squeal. Just about any part of the pig does well on the grill, too, if you know how to cook it. Proper grilling allows fat to melt away and delicious smoke flavor to penetrate the sweet...
1. Steak –any steak suited to quick cooking is suitable for this recipe. I’ve used rib eye/scotch fillet because it’s a well marbled, really juicy cut of steak. Also ideal for New York / porterhouse, T-bone and tenderloin medallions. 2. Butter amount vs # of steaks – you need ...
Pan roasting is best for medium-sized cuts of meats - chops over 1 ½” thick. We're talking about pork loin, thick beef tenderloin medallions, chicken quarters, etc. These are cuts that would burn on the outside before being done on the inside if trying to use the conductive heat of...
US English: Filet Mignon, Tenderloin Steak, Beef Medallions. UK English: Fillet Steak. French: Filet de boeuf, tournedos. Argentina: Bife de Lomo. Puerto Rico: Filete Mignon. Dutch: Haasbiefstuk, Ossehaas. In France, Filet Mignon Isn’t a Cut of Beef ...
Pork tenderloin, cut crosswise into 3/4-inch or so medallions Boneless pork chops Fish steaks (e.g. tuna, swordfish, mahi-mahi) Salmon fillets Sea scallops Beef steaks Lamb chops, rib or loin Regardless of the cut, the technique is the same. Start by turning your skillet on low. It ta...
2 Pounds pork tenderloin (Trim and cut into 8 slices) ½ Teaspoon salt ½ Teaspoon black pepper Cooking spray Fresh thyme sprigsOPTIONAL GARNISH Preheat oven to 500F degrees. Place red bell pepper on foil lined baking sheet. Bake 20 minutes until skins blister turning one time. ...
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality. It is important to be...