Roast for 23 ... Stir in the wholegrain mustard. 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 ...

Make the king of all Czech dishes, svíčková, for a hearty, comforting weekend lunch and the perfect way to welcome the brisk ...

Season the beef with ... Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard.

45 minutes 8 For the cream For the beef Whip the cream, add the mustard and horseradish then taste. You may want more of ...

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard ... sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers.

Whilst the meat is resting make the mustard sauce by beating the egg and sugar together in a saucepan. Then add the flour, mustard, pepper and salt. For the liquid you can use beef stock or the ...

I have made the same beef ... mustard sauce. And homemade blue cheese dressing. Because I like options and believe that if ...

In this balanced main course, lean beef tenderloin is served with mashed ... all tied together with a vegetable-based sauce made by blending roasted yellow peppers with aromatics, kalamata olives ...

Takeout from the oven and let it cool completely. * In a blender jug, add roasted tomatoes, cream, tomato paste and chicken stock, blend well and set aside. * In a wok, add olive oil, chicken and ...