Food recipes
Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze
Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze Ingredients: beef, grass-fed, ground, raw spices, pepper, black vinegar, balsamic mustard, prepared, yellow cream, fluid, heavy whipping water, bottled, generic...
Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze
Ingredients:
beef, grass-fed, ground, raw
spices, pepper, black
vinegar, balsamic
mustard, prepared, yellow
cream, fluid, heavy whipping
water, bottled, generic
Directions:
Press edges of beef into black pepper to coat.
Cut into 1 inch slices.
Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
Transfer to a serving plate and keep warm.
Combine balsamic vinegar an mustard in a small bowl and mix well.
Add to the skillet drippings and mix.
Add whipping cream and water.
Bring to a boil, stirring continually.
Cook, stirring continually, until thickened; about 2 minutes.
Spoon over beef and serve.
Ingredients:
beef, grass-fed, ground, raw
spices, pepper, black
vinegar, balsamic
mustard, prepared, yellow
cream, fluid, heavy whipping
water, bottled, generic
Directions:
Press edges of beef into black pepper to coat.
Cut into 1 inch slices.
Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
Transfer to a serving plate and keep warm.
Combine balsamic vinegar an mustard in a small bowl and mix well.
Add to the skillet drippings and mix.
Add whipping cream and water.
Bring to a boil, stirring continually.
Cook, stirring continually, until thickened; about 2 minutes.
Spoon over beef and serve.