Tenderloin Steaks (Filet Mignon); 6 ounces each and 3 inches across (ask your Butcher for any meaty trimmings that he might have from cutting the Tenderloin or buy one additional 6 ounce steak.)
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes
In this season where tomatoes are expensive in Nigeria, playing around with different sauce ideas for white rice is the way to go and tangerine beefsauce should be one of your stops to make this happen
*Braised Beefwith a Peppercorn Sauce*. Every now and again I toy with the idea of becoming a vegetarian and then I think of eating a nice piece of tender beef, or some perfectly roasted chicken, some succulent pork with crackling
Garnish with remaining green onions. Stir in pear and beef. In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions until sugar dissolves. stir-fry beef mixture until beef is browned, about 3 minutes