Stuffed Beef Tenderloin Recipe - Food.com butter,    beef tenderloin,    pepper,    parsley,    dried garlic,    mushrooms,    shallot,    onion,    salt,    vegetable fat spread,    red wine Saw this in Paula Deen's magazine Cooking with Paula and it looked scumptious, that I posted it for safekeeping. I, also, took the liberty of changing things a bit. Serving Size: 1 (228) g   Servin...

Beef Tenderloin with Red Wine Sauce Recipe | MyRecipes beef tenderloin,    beef stock,    cornstarch,    pepper,    marjoram,    cloves,    garlic,    salt,    red wine Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger-bodied Cabernet or Zinfandel, which will reduce to a fine red wine sauce for the beef tende...

Cafe Yk Beef Pot Roast Recipe - Food.com tomato paste,    beef stock,    cornstarch,    olive oil,    rosemary,    pepper,    potato,    carrot,    garlic,    salt,    fat,    red wine,    wine,    water This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Elk or Wild Caribou whenever ava...

Glazed Lamb Pot Roast Recipe - Food.com lamb leg,    lamb stock,    beef stock,    olive oil,    rosemary,    pepper,    potato,    parsnip,    carrot,    shallot,    garlic,    soy sauce,    salt,    honey,    red wine,    flour The vegetables are caramelized with all the flavors of the meat in this wonderful dish. Serving Size: 1 (686) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 806   Calories from Fa...

Stuffed Roast Goose Recipe by admin | ifood.tv chili dried/powder,    pepper,    marjoram,    bay leaf,    sweet basil,    prune,    apricot,    apple,    goose,    salt,    sugar,    red wine GETTING READY   1) Clean the goose well in water.   2) Remove the insides by cutting the body.   MAKING   3) Season with salt and pepper and fill with bay leaves, chili powder, leaf marjoram and sweet bas...

Lamb Pot Roast Recipe by admin | ifood.tv butter,    lamb leg,    tomato paste,    mixed herbs,    oil,    pepper,    turnip,    potato,    carrot,    onion,    tomato,    worcestershire sauce,    sugar,    red wine 1. Melt 30 g / 1 oz butter in a heavy-based frying pan over a medium heat and cook meat until brown on all sides. Combine sugar, herbs, tomatoes, wine, tomato paste (puree), Worcestershire sauce and b...

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