Beef tips

You are best giving your custom to a quality butcher rather than a generic food store. A high street butcher should really have a better range of beef cuts than the generic grocery store, he will know the full history of his meat, will probably have hung it in the right way, and will usually be happy to give you tips on how best too cook it.

Beef is a lot more prominent in the North america than anywhere else in the whole world. If one were to total all the steaks, burgers and chilis eaten in the world, you may well be amazed to find that the Usa accounts for approximately a quarter of the total amount.

Cook safely

If you've consumed alcohol, don't be tempted to cook with a chip pan.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.

Roast Tenderloin Of Beef2

	Category	Beef Recipes
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Ingredients And Procedures

4 pounds trimmed beef tenderloin -- tied at room

-- temperature , (up -- to 41/2) 2 tablespoons minced fresh rosemary and thyme -- or 1

tablespoon -- leaves dried rosemary and thyme leaves -- crumbled 1 tablespoon finely minced garlic

2 teaspoons cracked black pepper -- or to taste

1 1/2 teaspoon kosher salt -- or to taste

Preheat oven to 525 degrees F.

Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.

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<h1>Roast Tenderloin Of Beef2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 pounds trimmed beef tenderloin -- tied at room <P>-- temperature , (up -- to 41/2) 2 tablespoons minced fresh rosemary and thyme -- or 1 <P>tablespoon -- leaves dried rosemary and thyme leaves -- crumbled 1 tablespoon finely minced garlic <P>2 teaspoons cracked black pepper -- or to taste <P>1 1/2 teaspoon kosher salt -- or to taste <P><P>Preheat oven to 525 degrees F. <P>Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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