'I don’t buy beef fillet very often, usually only for an important celebratory meal' - Haarala Hamilton This is an expensive dish. I don’t buy beef fillet very often, usually only for an important ...

To make the béarnaise: Place butter in a skillet over medium heat, watching that it does not burn, and cook until butter turns brown and has a nutty taste, 4 to 5 minutes. Remove from heat and cool to ...

Beef filet 800 g (4 da circa 200 g l'uno) Garlic 2 spicchi Rosemary q.b. Extra virgin olive oil 2 cucchiai Fine salt q.b. To prepare the beef fillet with red wine sauce, start with the sauce: peel and ...

Chef Robert del Grande's unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give the beef fragrance and an appealing color while the pasilla ...

You can plate individual fillets, spooned generously with cherry sauce, or bring a whole piece of beef to the table, draped in sauce and ready to carve in front of your guests. Image credit: Juicy ...

This roast has a glorious crackling crust and the texture of the meat is tender and fine-grained. This is due to pre-salting which does two things: It seasons the meat all the way through rather than ...

These mini beef Wellington bites are exactly that. They have all the magic of traditional beef Wellington—tender beef filet, savory mushroom duxelles, and flaky puff pastry—but in a form that’s ...