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Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your
I am posting this here so I don't lose it! This is the first time I got this right - at least the way my MIL and her family makes it. (Note the measurements are still altered by taste: too sour, more soysauce; too salty, more calamansi juice). If you don't
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When I make this...we freeze 1/2 for another busy day..hope you enjoy it!
You can make this using beef or pork steak, if you are using a sweet barbecue sauce then I would suggest omitting the brown sugar you may slice the steaks into cubes instead of leaving in one piece if desired and sliced green bell pepper may also be added
Another one of those 'Let's throw this all together and see how it tastes' recipes. The sauce comes out as a maroon color, hence the title.
Copyright, 2000, Ming Tsai and Tom Berry, All Rights Reserved
This is a like a Chilean version a panini, delicious filling sandwich. With a little heat.
My husband asked me to make his steak ranchero style, so naturally I went to Zaar to look up a recipe and to my surprise there was none. Well, I've fixed that! Here is one adapted from Del Monte!
Classic BBQ T Bone Steak served with a traditional onion and mushroom side. Then add a twist of maple syrup and crushed chilli's for a little extra texture....just one of those experiments that went right I guess. Hope you like it.
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (Beef Stroganov (Sauteed Beef in Sour-Cream Sauce)).