Beef Tenderloin with Garlic and Brandy
Sprinkle steaks with salt and pepper. Heat oil in large skillet
over medium-high heat. Add steaks; cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer steaks to
platter. Add 2 tablespoons parsley and garlic to skillet; stir
30 seconds. Add brandy, then broth. Boil until juices are reduced
to a glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with
remaining 1 tablespoon parsley.
On 2024-02-03, Cindy Hamilton <hamilton@invalid.com> wrote:
Beef Tenderloin with Garlic and Brandy
Sprinkle steaks with salt and pepper. Heat oil in large skillet
over medium-high heat. Add steaks; cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer steaks to
platter. Add 2 tablespoons parsley and garlic to skillet; stir
30 seconds. Add brandy, then broth. Boil until juices are reduced
to a glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with
remaining 1 tablespoon parsley.
I really ought to sauce my steaks. It ain't hard to do, but I get lazy.
We're having leftover ham roll-ups, day old pigs-in-a-blanket reheated
and some sort of salad using romaine instead of iceberg. We rarely have romaine lettuce, but the iceberg heads were light, limp and unappealing
when I went shopping.
Let's leave aside the fact that I ate dinner at about 1:45 in the
afternoon and proceed to what it was:
Beef with brandy-garlic sauce and pasta with butter, basil, and garlic.
I didn't use the tenderloin specified in the recipe. I had a New York
strip in the freezer, which I trimmed up and cut in half. I made the
full recipe of sauce, though. Pronounced delicious by my husband,
who'd requested the dish (which we haven't had in a long time).
This is a good "pantry" recipe, because I almost always have the
ingredients on hand.
That was my beef dish for this week (and my meat dish for the day).
Maybe next week some time we'll go to the pub and I'll have a burger.
Beef Tenderloin with Garlic and Brandy
Four 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup beef broth
2 tablespoons brandy
Sprinkle steaks with salt and pepper. Heat oil in large skillet
over medium-high heat. Add steaks; cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer steaks to
platter. Add 2 tablespoons parsley and garlic to skillet; stir
30 seconds. Add brandy, then broth. Boil until juices are reduced
to a glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with
remaining 1 tablespoon parsley.
On Saturday, February 3, 2024 at 3:54:10 PM UTC-6, Cindy Hamilton wrote:
It's going to be a large, tossed salad here as soon as I head to the kitchen >to put it together.
Let's leave aside the fact that I ate dinner at about 1:45 in the
afternoon and proceed to what it was:
Beef with brandy-garlic sauce and pasta with butter, basil, and garlic.
Cindy Hamilton
On Saturday, February 3, 2024 at 7:43:04 PM UTC-6, Bruce wrote:
There were real bacon bits in the salad, so it was not strictly vegetarian.
On Sat, 3 Feb 2024 16:34:00 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
No dead animal? I'm starting to worry about you.It's going to be a large, tossed salad here as soon as I head to the kitchen
to put it together.
On Saturday, February 3, 2024 at 3:54:10 PM UTC-6, Cindy Hamilton wrote:
It's going to be a large, tossed salad here as soon as I head to the kitchen to put it together.
Let's leave aside the fact that I ate dinner at about 1:45 in the
afternoon and proceed to what it was:
Beef with brandy-garlic sauce and pasta with butter, basil, and garlic.
Cindy Hamilton
On Saturday, February 3, 2024 at 7:43:04 PM UTC-6, Bruce wrote:
There were real bacon bits in the salad, so it was not strictly vegetarian.
On Sat, 3 Feb 2024 16:34:00 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
No dead animal? I'm starting to worry about you.It's going to be a large, tossed salad here as soon as I head to the kitchen
to put it together.
Let's leave aside the fact that I ate dinner at about 1:45 in the
afternoon and proceed to what it was:
Beef with brandy-garlic sauce and pasta with butter, basil, and
garlic. I didn't use the tenderloin specified in the recipe. I had
a New York strip in the freezer, which I trimmed up and cut in half.
I made the full recipe of sauce, though. Pronounced delicious by my
husband, who'd requested the dish (which we haven't had in a long
time).
This is a good "pantry" recipe, because I almost always have the
ingredients on hand.
That was my beef dish for this week (and my meat dish for the day).
Maybe next week some time we'll go to the pub and I'll have a burger.
Beef Tenderloin with Garlic and Brandy
Four 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup beef broth
2 tablespoons brandy
Sprinkle steaks with salt and pepper. Heat oil in large skillet
over medium-high heat. Add steaks; cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer steaks to
platter. Add 2 tablespoons parsley and garlic to skillet; stir
30 seconds. Add brandy, then broth. Boil until juices are reduced
to a glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with
remaining 1 tablespoon parsley.
On 2/3/2024 11:03 PM, itsjoannotjoann@webtv.net wrote:
On Saturday, February 3, 2024 at 7:43:04 PM UTC-6, Bruce wrote:
There were real bacon bits in the salad, so it was not strictly vegetarian.
On Sat, 3 Feb 2024 16:34:00 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
No dead animal? I'm starting to worry about you.It's going to be a large, tossed salad here as soon as I head to the kitchen
to put it together.
Despite what Bruce believes, omnivores eating occasional vegetarian
meals is not uncommon.
Fortunately you added bacon bits to your salad
to balance things out ;)
Let's leave aside the fact that I ate dinner at about 1:45 in the
afternoon and proceed to what it was:
Beef with brandy-garlic sauce and pasta with butter, basil, and garlic.
I didn't use the tenderloin specified in the recipe. I had a New York
strip in the freezer, which I trimmed up and cut in half. I made the
full recipe of sauce, though. Pronounced delicious by my husband,
who'd requested the dish (which we haven't had in a long time).
This is a good "pantry" recipe, because I almost always have the
ingredients on hand.
That was my beef dish for this week (and my meat dish for the day).
Maybe next week some time we'll go to the pub and I'll have a burger.
Beef Tenderloin with Garlic and Brandy
Four 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup beef broth
2 tablespoons brandy
Sprinkle steaks with salt and pepper. Heat oil in large skillet
over medium-high heat. Add steaks; cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer steaks to
platter. Add 2 tablespoons parsley and garlic to skillet; stir
30 seconds. Add brandy, then broth. Boil until juices are reduced
to a glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with
remaining 1 tablespoon parsley.
On Sunday, February 4, 2024 at 7:15:36 PM UTC-6, Bruce wrote:
You'll be even more reassured Monday when I post my dinner plan.
On Sun, 4 Feb 2024 13:09:05 -0500, jmcquown <j_mc...@comcast.net>
wrote:
I know that.
Despite what Bruce believes, omnivores eating occasional vegetarian
meals is not uncommon.
But Joan's the type of omnivore who HAS to have her dead animal. So I
Fortunately you added bacon bits to your salad
to balance things out ;)
was a bit worried when she said "salad". The bacon bits reassured me.
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