6 oz Beef tenderloin
Clarified butter, as needed
1 tsp Garlic, minced
2 oz Tomatoes, peeled, seeded and
2 oz Demi glace
1 tsp Fresh tarragon, chopped
A Recipe for
Medallions Of Beef
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This Recipe for Medallions Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This is a recipe for Medallions Of Beef from the recipe cookbook of Recipes-to-go (Beef)
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sing Sage: |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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Recipe by: Culinary Institute of America - The New Professional 1.
Saute the beef in the clarified butter to the desired doneness.
Keep the beef warm. 2. Saute the garlic in clarified butter to
release its aroma. 3. Add the tomato and demi-glace. Let the
mixture reduce slightly. 4. Add the tarragon and adjust the
seasoning to taste. 5. Serve the sauce on the medallions.
Serves: 1
Medallions Of Beef Recipe brought to you by Recipes To-Go