- All categories
- Asian dish
- Beef cubes
- Beef fondue
- Beef liver
- Beef medallions
- Beef pot pie
- Beef stew
- Beef tournedos
- Beeftsteak T-bone
- Blade Roast and Cross ribs
- Breast and Cheeks
- Dish
- Dry meat
- Filet mignon and Undercut fillet
- Flank steak and Top surloin
- In between rib steaks and Ribs
- Kebabs
- Rolls
- Rosbif and Roast
- Short ribs
- Sirloin steak
- Sirloin steak
- Steak in frying pan
- Beef
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Honey and Ginger Beef
12 oz beef tenderloin 350 g 4 tbsp Hoisin sauce 60 mL 1½ tsp cornstarch 7 mL 1½ cups CRISCO® Oil 375 mL 4 cloves garlic, minced 5 thin slices of ginger, minced -- 2 scallions, white part only, cut into thin shreds 4 tbsp honey 60 mL 2...
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Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
1 1/2 pounds boneless beef top sirloin steak, cut 1-inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves gar...
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Individual Beef Wellingtons
1 tsp (5 mL) PC Organics 100% Pure Safflower Oil 4 beef tenderloin medallions, each about 4 oz/125 g 1/2 tsp (2 mL) medium ground PC Sea Salt & Black Peppercorns Grinder 1/4 cup (50 mL) chicken liver pâté 1 pkg (450 g) PC Butter Puff Pas...
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Filet Mignon with Cranberry and Apple Sauce
4 (200 g each) tournedos of beef filet mignon 30 g (2 tbsp) unsalted butter or sunflower oil To taste salt and pepper
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Brandied Beef Filet
4 - 1 in/2.5 cm thick beef tenderloin steaks (about 1 lb/500 g) 1 tbsp (15 mL) vegetable oil 1 tsp (5 mL) cracked black pepper 2 tbsp (30 mL) butter or margarine 3/4 cup (175 mL) water 1/4 cup (50 mL) milk 2 tbsp (30 mL) brandy or cognac 1 pk...
Filet mignon and Undercut fillet
