198 dian volcano Recipes

fat-trimmed narrow end of beef tenderloin, coarse-ground pepper, chopped shallots or onion, butter or margarine, dry white wine, white wine vinegar, beef broth, dry mustard, dijon mustard, whipping cream, dry sherry, brandy, salt

salt, divided, black pepper, beef tenderloin steaks, trimmed (about 1 inch thick ), butter, chopped shallots, water, worcestershire sauce, fresh lemon juice, dry sherry, chopped fresh parsley

pork tenderloin (about 1 lb), lemon-pepper seasoning, butter, lemon juice, worcestershire sauce, dijon mustard, minced fresh parsley

pork tenderloin (1 lb), crut into 8 slices, lemon-pepper seasoning, butter, lemon juice, worcestershire sauce, dijon-style mustard, fresh minced parsley

boneless skinless chicken breast halves (4 oz each), salt, pepper, olive oil, butter, lemon juice, minced fresh parsley, dijon mustard, reduced-sodium chicken broth, chopped green onions

low-sodium beef stock, four 6 to 8-oz filet mignons, kosher salt, freshly cracked black pepper, butter, extra-virgin olive oil, sliced cremini mushrooms, shallots, sliced, garlic, minced, brandy, dry red wine, dijon mustard, worcestershire sauce

filet mignon medallions, rinsed and patted dry, montreal steak seasoning (recommended : mccormick grill mates), unsalted butter, crushed garlic (recommended : christopher ranch), fresh sliced mushrooms, cognac, steak sauce (recommended : a-1), heavy cream, low-sodium beef broth (recommended : swanson), chives, finely chopped

sirloin steaks or 4 lb london broil, salt and pepper, canola oil , to saute steaks, butter, minced shallots, brandy , splash, dry vermouth , splash, dijon mustard, heavy cream, bay leaves, brown sauce

beef top loin steaks, cut 3/4 inch thick (about 2 lb total)...truth be told, you can fake it with more inexpensive cuts of meat, butter, divided, garlic, fresh and minced (don tsp use the jar stuff), quartered mushrooms (i prefer portabello, but white work), chopped shallots, brandy (just get the little bottle), dry sherry (not too expensive, ask for the best. use is later with seafood!), dijon-style mustard (does not need to be grey poupon!), worcestershire sauce (i do use lea&perrins), snipped parsley, use fresh

stewing steak cut up, oil, onion, chopped fine, crushed garlic, tomatoes, beef stock, worcestershire sauce, cream, chopped parsley ., brandy .

water, white wine worcestershire sauce, lemon juice, dijon mustard, pork loin roast , cut into 4 slices, lemon pepper seasoning, butter, snipped fresh chives or parsley

butter, garlic, lemon juice, mushrooms, parsley, salt, steak, wostershire

pork tenderloin cut into 8 medallions, lemon pepper, lemon juice, worchestershire sauce, dijon mustard, minced parsley or chives

pork tenderloin, trimmed and cut into 1-inch-thick slices, lemon pepper, butter, fresh lemon juice, worcestershire sauce, dijon mustard

filets mignons, 1/2-inch thick, chopped onion, chopped mushrooms, butter or margarine, brandy, dry mustard, salt, pepper, worcestershire sauce, burgundy or other dry red wine

salt and pepper to taste, ground mustard, beef tenderloin , cut into 8 slices, butter, sliced green onions, lemon juice, worcestershire sauce