Food recipes
Balsamic Beef Tenderloin Recipe
Balsamic Beef Tenderloin Recipe Ingredients: beef, grass-fed, ground, raw oil, olive, salad or cooking spices, garlic powder vinegar, balsamic mushrooms, white, raw Directions: Season entire surface of tenderloin with...
Balsamic Beef Tenderloin Recipe
Ingredients:
beef, grass-fed, ground, raw
oil, olive, salad or cooking
spices, garlic powder
vinegar, balsamic
mushrooms, white, raw
Directions:
Season entire surface of tenderloin with salt and pepper.
Heat oil and garlic in oven-proof skillet or possibly flame-proof shallow roasting pan over medium-high heat.
Add in meat, turning to brown all sides.
Place in a 425 degree oven for 15 to 20 min or possibly till internal temperatures reaches 145 degrees for medium-rare.
Remove from oven.
Place meat on cutting board and cover with foil.
Place pan over high heat; add in vinegar and stir to remove browned bits from pan.
Cook for 4 to 5 min or possibly till reduced by half.
Add in mushrooms; cook for 2 min or possibly till mushrooms are tender.
Cut meat into 1/2-inch thick slices.
Spoon mushrooms and sauce over each serving.
NOTES : Start with heat-in-your-mouth medallions of beef tenderloin.
Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic!
It's wonderful!
Ingredients:
beef, grass-fed, ground, raw
oil, olive, salad or cooking
spices, garlic powder
vinegar, balsamic
mushrooms, white, raw
Directions:
Season entire surface of tenderloin with salt and pepper.
Heat oil and garlic in oven-proof skillet or possibly flame-proof shallow roasting pan over medium-high heat.
Add in meat, turning to brown all sides.
Place in a 425 degree oven for 15 to 20 min or possibly till internal temperatures reaches 145 degrees for medium-rare.
Remove from oven.
Place meat on cutting board and cover with foil.
Place pan over high heat; add in vinegar and stir to remove browned bits from pan.
Cook for 4 to 5 min or possibly till reduced by half.
Add in mushrooms; cook for 2 min or possibly till mushrooms are tender.
Cut meat into 1/2-inch thick slices.
Spoon mushrooms and sauce over each serving.
NOTES : Start with heat-in-your-mouth medallions of beef tenderloin.
Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic!
It's wonderful!