Piney Woods Tenderloin Recipe




Piney Woods Tenderloin Ingredients

4 beef tenderloin steaks or-
1 lb beef top sirloin steak - cut 1-inch, thick

OLIVE OIL

4 garlic cloves, minced
2 tbsp rosemary, chopped fine
2 tbsp green peppercorns, crushed
1/3 cup whole pine nuts, chopped
2 tbsp butter
1/2 cup brandy
1/3 cup peach chutney
1 juices of skillet

A Recipe for
Piney Woods Tenderloin

 

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This is a recipe for Piney Woods Tenderloin from the recipe cookbook of Recipes-to-go (Meat)


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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




Piney Woods Tenderloin

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Piney Woods Tenderloin Directions

Brush steaks lightly with oil. Combine garlic, rosemary, peppercorns
and pine nuts; sprinkle over steaks and press into both sides. Saute
steaks in butter over med. heat, 4 min. per side for med-rare. Remove
steaks to platter. Add brandy and peach chutney to the pan juices,
scraping the sides as you stir. Pour sauce over steaks and serve.

Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org

Serves: 4

 

 

 

 

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