Ingredients

1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp table salt

1/2 tsp hot pepper sauce
4 cup romaine lettuce, shredded
8 oz deli-style roast beef, cut in strips
1 medium avocado, diced
1 cup tomato(es), diced
download cat people divx
15 oz canned black beans, drained and rinsed
3/4 cup cilantro, leaves, roughly chopped
3/4 cup onion(s), sweet, sliced

4 medium whole wheat tortilla, warmed (about 6 inches each)

Directions

Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.

Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.

Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

POINTS Value: 9

• download sydney aka hard eight movie

Servings: 4
Preparation Time: 25 min

]]> http://sizzlinchef.com/weight-watchers/mexican-beef-salad.html/feed 0 http://sizzlinchef.com/featured-articles/horseradish-and-mustard-crusted-beef-tenderloin.html http://sizzlinchef.com/featured-articles/horseradish-and-mustard-crusted-beef-tenderloin.html#comments Wed, 10 Dec 2008 11:03:16 +0000 ken http://sizzlinchef.com/?p=877 Show your style this Christmas with a simple, elegant menu for eight that features beef tenderloin as the entree. Prep this entree up to a day ahead, then just pop it in the oven. It’ll be ready in only 35 minutes. Be sure to ask for a center-cut beef tenderloin, which has a consistent width and cooks more evenly than a piece with a tapered end.

Ingredients

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs

• unforgiven divx download

Cooking spray

Directions yes man download free

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

hard rain online

Preheat oven to 400F.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400F for 25 minutes or until a thermometer registers 145F (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

Makes 8 servings

(such as 2-inch pieces of squash, carrots, parsnips, and/or green beans)
2 tablespoons cold water
1 tablespoon cornstarch

Directions

Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.

Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.

For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

Makes 8 servings

burn after reading download free

Ingredients

hellraiser inferno divx
1 1/2 teaspoons dried thyme
1/2 teaspoons dried rosemary
1/2 teaspoons dried marjoram

1/2 teaspoons dried oregano
download inferno dvdrip
1 head of garlic, cloves peeled and minced
three 2-pound hanger steaks
2 tablespoons sweet paprika
olive oil, for drizzling
kosher salt and freshly ground black pepper

download night of the comet dvdrip Directions

In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.

Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes.

Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.

Makes 8 servings

download dr jekyll and mr hyde This crisp bread-crumb topping is used here to sop up the delicious steak juices. Sprinkle any extra over the Arugula, Fresh Corn and Tomato Salad.

Ingredients

six 1-inch-thick rib-eye steaks (3/4 pound each)
3/4 cup extra-virgin olive oil
salt and coarsely ground pepper

• download children shouldn t play with dead things free

one 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
1/2 cup minced shallots
1/4 cup red wine vinegar
1/4 cup drained small capers
2 tablespoons minced thyme
vegetable oil, for the grill

Directions

On a large baking sheet, brush the rib-eye steaks on both sides with 2 tablespoons of the olive oil and season with 1/2 tablespoon each of salt and coarsely ground pepper. Let the steaks stand at room temperature for 2 hours.

Meanwhile, preheat the oven to 350°. Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes, turning and stirring occasionally, until the crumbs are dry and golden. Let cool.

free parasomnia In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes. Add the capers and thyme, then slowly whisk in the remaining 1/2 cup of olive oil until blended. Add the bread crumbs, season with salt and pepper and toss well.

rules of engagement free

Light a grill or preheat a cast-iron grill pan. Lightly brush the grate or grill pan with vegetable oil. Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare. Transfer the steaks to a cutting board and let rest for 10 minutes. Thickly slice the steaks across the grain and arrange on a platter. Spoon half of the bread-crumb salsa over the meat and pass the rest at the table.

Makes 8 servings

sea of love dvd

This beef is cooked in such a way as to combine a deeply savory crust with a very pink and juicy center. This is a special occasion snack or blissful solitary dinner.

Ingredients

free baby on board
2 garlic cloves
sea salt

download third man the movie 1 stick (4 ounces) unsalted butter, at room temperature
1 cup coarsely chopped flat-leaf parsley
2 tablespoons fresh lemon juice

• free heavy load

2 teaspoons dijon mustard
freshly ground pepper
four 6-ounce strip steaks
2 baguettes or 4 ciabatta rolls

Directions

Crush the garlic cloves and coarsely chop them; sprinkle with 1 teaspoon of salt. Using the tip of a chef’s knife, mash the garlic with the salt in small circular motions until pasty. Transfer to a small bowl and mash in the butter, parsley, lemon juice and mustard. Season with salt and pepper.

Preheat a grill pan. Season the steaks with salt and pepper. Grill them over moderately high heat for about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 5 minutes. Halve the baguettes lengthwise and cut them in half. Warm the bread in the grill pan. Spread the baguettes with 4 tablespoons of the butter. Thinly slice the meat and lay the slices in the baguettes. Brush the meat with the remaining 4 tablespoons of butter and serve.

Makes 4 servings

Ingredients

2 lbs steak

marinade
zest from one tangerine
juice from two tangerines
1/4 tsp cumin
1/4 tsp ginger
plus some oil and soy sauce to coat the meat.

sauce
1/4 cup stock
1/2 tsp corn starch

Directions

• house of 1000 corpses dvdrip download

Cut the steak into cubes and trim the fat. I usually go for 1/2 inch cubes, but not much smaller. Bigger cubes will end up having more beef flavor and less citrus. If you do end up with small cubes be sure to cook them a bit less. Otherwise you’ll end up with dry beef.

Add the beef to a ceramic bowl and pour in the zest, juice, and spices. Place the bowl in the fridge and let marinate for about 30-45 minutes. Keep in mind that the acid in the marinade will be cooking and tenderizing the meat. If you let it marinate too long it won’t be as good. if you don’t let it marinate long enough it won’t have that great citrus flavor.

The easiest way to cook these is to just put them on skewers and grill. But before you do that, drain off and reserve all the marinade, and toss the meat with olive oil and soy sauce. Just enough to coat. Grill or cook them to your desired doneness.

To make the sauce

Mix together 1/4 cup of the marinade, 1/4 cup stock, and 1/2 tsp corn starch. Heat that slowly while stirring until it boils. Take off the heat and stir until it’s smooth.

leviathan free download

1 1/2 cups purchased thai peanut sauce
2 cups fennel cut into strips
1 cup slivered fresh purple or opal basil
2 tablespoons olive oil

Directions

Butcher Wrap the beef tenderloin (see tip, below). Season the beef with pepper. Spread the 1/2 cup peanut sauce over the beef until coated. Tuck the basil sprigs under the string “cage,” covering as much as the beef as possible.

For a charcoal grill, arrange preheated coals around a drip pan. Test for medium-high heat above the pan. Place beef on grill rack over drip pan. Cover and grill until desired doneness. Allow 1 to 1-1/4 hours for medium-rare doneness (135 degree F) or 1-1/4 to 1-1/2 hours for medium doneness (150 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place beef on rack in a roasting pan.) Remove beef from grill; cover with foil and let stand for 10 minutes. Internal temperature should rise 10 degree F to 145 degree F for medium-rare or 160 degree F for medium.) Place beef in a food storage container; cover and store in refrigerator up to 2 days until ready to serve.

In a very large bowl, toss cooked angel hair pasta with the 1-12 cups peanut sauce and fennel. Add slivered basil. Cover and chill until ready to serve.

To serve, toss pasta mixture with olive oil; arrange on serving platter. Remove tenderloin from refrigerator. Cut string and remove basil sprigs; discard basil. Slice tenderloin into 1/4-inch slices. Place sliced tenderloin alongside pasta.

To Tie (Butcher Wrap) Tenderloin
Place the roast on cutting board or a tray. Using an 8-foot piece of kitchen string, slide the string under the roast crosswise about 2 inches from tone end. Pull string up and around the top, and make a knot, keeping one end of the string short. Do not cut the long end of the string. Using the long end, pull the string toward the other end of roast. About 2 inches from the first tie, hold string and loop underneath roast, bringing it up and around; insert the long end of the string under the top string to secure, pulling to tighten the loop. Repeat, making a loop about every two inches until you reach the end of the tenderloin. Bring the string around to the underside of the roast, and back to the starting point at the top side of the tenderloin; knot it around the initial loop. Cut the string.

Makes 10 servings

Ingredients

3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 whole beef tenderloin (3 to 4 pounds)

Directions

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

train master dvdrip

Bake, uncovered, at 400F for 45-65 minutes or until beef reaches desired doneness (for rare, a meat thermometer should read 140F; medium, 160F; well-done, 170F). Cover and let stand for 10 minutes before slicing.

Makes 10-12 servings