Easy and simple to make using few spices
Will serve two to three people. Serve with plain rice or ...
Easy and simple to make using few spices
Will serve two to three people. Serve with plain rice or roti. Add a Dhal as a side dish to have a full meal.
1/2 pound mutton (leg piece cut into small pieces)
4 Table Spoon of plain yougurt
1 medium onion thinly sliced
1 teaspoon each of ginger and garlic paste
4 table spoon of oil
2 tea spoon of fine corainder (dhania) powder
one to half tea spoon of red chilli pepper powder
1/4 tea spoon of turmeric (haldi)
4 cloves and 4 green cardimoms
1 tea spoon of salt
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Beef tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple in...
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!
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mouth-watering teriyaki in tokyo.
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Leave me a comment there. If you have questions, ask on the website. Thanks!! ...
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Ingredients
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1 small tomato chopped
1/2 onion chopp...
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Ingredients
300g of minced beef/ keema
1 small tomato chopped
1/2 onion chopped
1/2 tsp red chill powder
1/2 tsp salt
1/4 tsp haldi/ turmeric
Garam Masala
2 cardamom pods
1/4 tsp black pepper
1/2 tsp zeera
1 heaped tsp ginger garlic paste
1/2 cup of peas- optional
Garnishing
Green Chilli
Coriander
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...
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3-4 cubes of potato
1/4 onion chopped
1 green chilli
Coriander
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1/2 tsp red chilli powder
1/2 tsp black pepper
Salt to taste
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Ingredients
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A few bone pieces
One med...
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Ingredients
750g of Beef Shank/ Shin or Stew Pieces
A few bone pieces
One medium sized onion, finely sliced
A piece of ginger, roughly crushed
Half tsp assorted garam masala
Half tsp sauf (aniseed)
1 tbsp ginger garlic paste
Plain flour
Shan Nihari Masala
Garnishing
Half tsp sauf
Few pieces of Laung/ Cloves
Coriander, Lemon, Ginger, Green Chilli
Oil
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Ingredients:
Lean Ground Beef - 1 lb (1/2 kg)
Yogurt - 2/3 cup
Eggs - 2, beaten
Ginger/Garlic ...
Ingredients:
Lean Ground Beef - 1 lb (1/2 kg)
Yogurt - 2/3 cup
Eggs - 2, beaten
Ginger/Garlic Paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Garam Masala - 1 Tbsp
Meat Tenderizer - 1/4 tsp
Red Chili Powder - 1 tsp
Fried Onions - 1/2 cup
Salt - 1 tsp or to taste
Cilantro (Coriander) - 10 sprigs, finely chopped
Lime/Lemon Juice - for garnishing
Spray Cooking Oil - to coat pan
Method:
Preheat oven to 350 F (180 C).
1. In a bowl, add Beef, Yogurt and Eggs. Mix well with hands.
2. Add remaining ingredients except Lime/Lemon Juice and mix well.
3. Coat a pie dish or baking pan with spray cooking oil.
4. Add mixture to the pan and flatten it out (evenly).
5. Cover pan with aluminum foil and bake for 40 minutes.
6. Remove cover and bake additional 20 minutes.
7. Remove pan from oven and let it rest for 10 minutes before cutting to desired size pieces.
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