Free Recipes Archive
Chef: James Devine – Jetz Americana, Phoenix, Arizona 1 beef tenderloin, trimmed 8 miniature potato buns 1 bunch fresh arugula, lightly toasted 1 jar horseradish sauce 1 can low-sodium beef consommé Cut tenderloin into 1/2-inch medallions. Season both sides of Read More …
Salad greens Salad mix of your choice 1 small red bell pepper, julienne strips 1 small green bell pepper, julienne strips 1/2 red onion, julienne strips 4 medium size fresh mushrooms, thin sliced 3/4 to 1 pound tenderloin tails, cut Read More …
1 ounce oil 1/3 pound diced onions 1/3 pound diced celery 1/3 pound diced green peppers 1 teaspoon garlic puree 2 ounces tomato paste 1 bay leaf 1 teaspoon basil 2 tablespoons honey 1 quart veal stock 1/4 cup light Read More …
Servings: 4 1 whole caribou or venison backstrap or 1 beef tenderloin, butterflied vegetable oil seasoned salt * Italian seasoning ** Chile powder *** freshly ground coarse black pepper or 4 pepper blend Preheat oven to 475 F In a Read More …
Yield: 6 Servings 2 lb caribou tenderloin; cut in 1/2 inch filets 1/4 cup red wine vinegar 1/4 cup rose wine 1/4 cup water 1 large yellow onion; chopped 2 large garlic cloves; crushed 1/2 teaspoon dry mustard 2 bay Read More …
4 ounces Muskox tenderloin; butterflied and slightly pounded 2 ounces Swiss cheese; thinly sliced 1 Mushroom; sliced 4 small Broccoli florets CRANBERRY COULIS 4 tablespoons Cranberries 2 teaspoons Orange juice; fresh squeezed SIDE DISH 1 tablespoon Butter 1/2 clove Garlic; Read More …
Makes 6 servings 2 tenderloins, silver-skin removed whole grain mustard salt and cracked black pepper 1 tablespoon oil 2 rashers of smoky bacon 2 pears bunch of well washed rocket or water cress or a mixture of both handful of Read More …
Two strips of venison tenderloin 2 tablespoons real butter 2 tablespoons cooking oil salt and pepper to taste 1/4 cup dry vermouth Cool meat strips in refrigerator to firm and cut into 3/4 inch tidbits. Heat butter and oil in Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Roasted Garlic Gnocchi: 5 Yukon Gold potatoes 20 cloves garlic, roasted and passed through a fine sieve 5 shallots, roasted, finely diced 1 bunch of parsley, finely chopped 1 Read More …
1 pounds pork tenderloin 1/4 cup minced green onions 2 tablespoon minced ginger 2 tablespoon lime juice 1 tablespoon minced garlic 1 tablespoon minced cilantro 1 teaspoon minced jalapeno 1/2 teaspoon black pepper 1 tablespoon olive oil 1 ounce toasted Read More …
Bison Salad 10 ounces buffalo tenderloin, trimmed center cut 1/4 cup jicama, peeled diced small 2 radishes, washed 2 hearts of palm, sliced 1/2 cup chioggia beets 1 ounce butter to taste salt and pepper 1 blood orange, segments only Read More …
2 tablespoons butter or margarine 2 (8 ounce) beef tenderloin fillets 2 cups Marsala wine 1 cup chicken broth 20 green peppercorns 2 cups whipping cream 1/8 teaspoon Dijon mustard Melt butter in a large skillet over medium-high heat. Add Read More …
1 cup port wine 1 cup soy sauce 1/2 cup olive oil 3 cloves fresh garlic, chopped 1 teaspoon fresh thyme, or 1 teaspoon dried thyme 1 teaspoon fresh ground black pepper 1 teaspoon hot sauce 1 – 5-6 lb Read More …
1 cup boiling water 1 teaspoon beef base or bouillon granules 1/4 cup balsamic vinegar 2 tablespoons packed light brown sugar 1 teaspoon olive oil 12 ounces beef tenderloin, fat trimmed, cut into 4 pieces 8 cups baby salad greens Read More …
1/4 cup butter 1 onion, chopped 1/2 cup chopped celery 1/2 cup mushrooms, cleaned and sliced 2 cups soft bread crumbs 1/4 teaspoon salt 1/8 teaspoon ground black pepper 3 pounds beef sirloin roast 4 strips of bacon Preheat oven Read More …
1/2 cup soy sauce 1 tablespoon finely chopped ginger root – or – 1 teaspoon ground ginger 1 tablespoon sesame oil 2 cloves garlic, finely chopped 1 lb pork tenderloin 1/4 cup honey 2 tablespoon packed brown sugar 1/4 cup Read More …
5 lb. whole beef tenderloin, trimmed, peeled 8 ounce liver pate 2 ounce truffle peel, chopped egg wash to brush salad oil for pan Dough: 24 ounce bread flour 1/2 teaspoon salt 6 ounce butter 6 ounce shortening 3 egg Read More …
Source: Chef Abraham, Harry Caray’s, Chicago, Illinois 12 ounces beef tenderloin 2 ounces olive oil 1 pinch fresh thyme 1 pinch fresh rosemary 1 pinch fresh basil 1 whole clove chopped garlic 4 ounces red wine (cabernet sauvignon preferred) Salt Read More …