Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the ...

Stroganoff is a dish that captivates with its rich flavor. Tender beef and aromatic ingredients make it an essential dish for ...

Rub the fillet of beef with plenty ... Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared up to two ...

Place the beef fillet onto a chopping board ... Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve ...

And you’ll find this in every Chinese takeaway but you'll never guess Gok's two secret ingredients for making his delicious beef in OK sauce - tomato ketchup and brown sauce! He's in the kitchen ...

The beef should ... A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time. Any favourite sauce, well not tomato, please, will complete ...

But there's a reason this cut of beef comes ... to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped ...

Shape beef into 4 to 6 (1-inch thick ... Cook, stirring often, until fragrant, about 7 minutes. Add wine and tomato sauce. Simmer, uncovered, until flavors meld, about 10 minutes.