Cracked Black Pepper Crusted Beef Medallions With Cremini Recipes

Steps:

• While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
• Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
• Cover with foil and set aside.
• Slice mushrooms and set aside.
• Heat 2 T soft butter in a large saucepan over medium high heat.
• When hot, add shallots and mushrooms and sauté for 2 minutes.
• Add the minced garlic and sauté until it becomes soft.
• Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
• Season with salt and pepper.
• Finally, add the basil and keep warm.
• Have little hope of keeping your arteries open while enjoying this awesome dish.

Steps:

• In a medium mixing bowl stir together flour,baking powder,pepper and salt.
• Cut in margarine or butter till mixture resembles coarse crumbs.
• Make a well in the center.
• Add broth,stir just until dough clings together.
• Turn dough onto lightly floured surface.
• Knead gently for 10-12 strokes.
• Divide dough into 8 portions,divide each portion into fourths.
• Roll each portion into a 10 inch long rope.
• Fold each rope in half,twist 2-3 times.
• Arrange twists on an ungreased baking sheet.
• Bake at 450 for 5 minutes,turn the pan and bake 5-6 more minutes or until brown.

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

Steps:

• Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
• Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
• Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
• Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
• Remove from the oven and let rest for about 10 minutes before slicing into medallions.