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Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Duration : 0:2:19

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Gourmet Coffee Cake Recipe : Creaming Butter & Sugar for Gourmet Coffee Cake

Learn how to cream butter and sugar a gourmet coffee cake recipe with expert cooking tips in this free baking video on gourmet desserts and recipes.

Expert: Chef Blondie
Bio: Pamela Bowman, AKA “Chef Blondie” is a graduate of the LAMC School of Culinary Arts.
Filmmaker: Nili Nathan

Duration : 0:2:13

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Easy Healthy Recipes * Vegetable Dip Recipes * Raw Vegetable Diet * Quick and Easy Recipes

Veggie Dip Recipe *
Raw Food Weight Loss *
Raw Food Diet Menu *
Corn Salad Recipe *

? 3 Ingredient Vegetable Dip Recipe ?

* I n g r e d i e n t s *
— 10-12 cobs of corn
— 2 limes
— 2 large zucchinis (one green, one yellow, if possible)
— OPTIONAL: avocado, hot pepper and/or sea salt (add these ONLY if you really need them)

* P r e p a r a t i o n *
— 1) Using a bread knife slice the corn off of the cobs, and transfer to a food processor.

— 2) Using a citrus hand juicer squeeze lime juice over corn, and also add any of the optional ingredients, if necessary.

— 3) Blend in food processor until the consistency of a dip, and then transfer mixture to a serving bowl.

— 4) Slice zucchinis into bite-sized rounds.

— 5) Serve with dip, and enjoy!

* I n s p i r a t i o n *
— Enjoy the simplicity of whole, raw foods!

— Leave out the isolated foods, that have been chemically altered with heat, or the extraction of water.*(see clarification below)

— Eat the food that grows off the trees, or out of the ground.

— Each fruit and vegetable is a perfectly balanced piece of nature.

— Nature doesn’t isolate. Nature is whole and pure. She knows what she’s doing! She is infinitely intelligent, and already had it all figured out for us! Have faith in her infinite wisdom.

— It is NOT about eating 100% raw. It is about eating 100% HEALTHY.

— It is unfortunately today possible to be 100% raw, but totally unhealthy…for example, if you are basing your diet on heavy raw foods such as nuts, pâtés, dehydrated crackers and other dehydrated foods, raw vegan ice creams and other dessert treats.

*I know what some of you may be thinking…if he’s saying to not alter the food before we eat it, why on earth is he using a food processor? The answer is that what I mean by altering ones food, I mean altering it *biochemically* on the *molecular* level via heat (which for example denatures protein molecules, leading to a disruption of the molecular conformations themselves). I also feel that altering foods by dehydrating them, too drastically changes the way that nature intended for us to enjoy these foods. Our bodies are almost all water, so clearly, water is important to us. If the fruit or vegetable came with water in it, it should stay with it! Otherwise, our bodies would have to retrieve the same amount of missing water from our very own bodies in order to digest the dehydrated food properly. In my opinion, dehydrated foods literally dehydrate you. So please have them in moderation, and always with a glass of water…but do not make that a habit, as whole fruits and vegetables are always best!

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Love, Dan

Duration : 0:9:59

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