How To Cook Beef tenderloin

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Pulled Chicken Sandwiches

Pulled Chicken Sandwiches

Ingredients

* 2 1-3/4- to 2-pound purchased roasted chickens
* 1 tablespoon olive oil
* 2 medium onions, cut into 1/4-inch-thick slices
* 1 cup chopped green or red sweet pepper
* 2/3 cup cider vinegar or white wine vinegar
* 1 8-ounce can tomato sauce
* 1/4 cup snipped fresh basil
* 1/4 cup honey
* 1 teaspoon salt
* 2 12-inch loaves ciabatta bread, split and toasted
* Pickle slices


Directions

1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.

2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.

Onion and Mushroom Soup

Onion and Mushroom Soup This hearty soup combines the natural sweetness of caramelized onions with the nutlike flavor of wild rice.

Ingredients

* 1 tablespoon olive oil
* 4 large onions, cut into 3/4-inch chunks (about 4 cups)
* 1 cup sliced leeks (3 medium)
* 2 teaspoons brown sugar
* 3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
* 1 cup finely chopped carrots (2 medium)
* 1 14-ounce can reduced-sodium chicken broth
* 1-3/4 cups water
* 1-1/2 cups cooked wild rice or brown rice
* 2 tablespoons dry sherry (optional)
* 1/8 teaspoon pepper
* 1/2 cup cold water
* 2 tablespoons all-purpose flour


Directions

1. In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.

2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.

3. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Food exchanges: 1-1/2 Starch, 4 Vegetable, 1/2 Fat