Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side. Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces
Season whole beefwith salt and freshly ground black pepper. This type of dish traditionally uses ox tongue but since it’s not for everybody, new ways of making this dish was created like the use of topside or silver side ofbeef
In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch
This recipe was fun to make and it was a BIG hit with all of us. I went in search of recipes through my cookbooks and online, and I was actually going to use them in a pasta dish when I found this recipe on Serious Eats that looked irresistible
Some recipes are great with its traditional art of cooking and its ingredients aroma. My mom used to prepare this dish on Sundays with appam or puttu because we get fresh meat on every Sundays from our neighborhood butcher
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