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
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This Recipe for Medallions Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
If you enjoy this Medallions Of Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This is a recipe for Medallions Of Beef from the recipe cookbook of Recipes-to-go (Beef)
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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