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Program #1022Angie and Peter Finazzo
Pan Seared Tenderloin of Beef
Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests puttiug together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.
Or Seerved Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Minature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.
Prepare a court bouillon or posching liquid in a quantity to accomidate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.
For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.
Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finly sliced cucumber, lemon wedges, and capers.
Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.