Tenderloin sentence example

tenderloin
  • Oh yeah, tenderloin will work.

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  • She had prepared tenderloin tips gorgonzola over pasta.

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  • Top each tenderloin with 60g of foie gras mousse, then with a slice of foie gras mousse, then with a slice of foie gras, and finally with sliced truffle.

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  • I like to take whatever meat or fish I have purchased - salmon or tuna, pork tenderloin, chicken breasts or beef.

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  • Guests dined on soft shell crab and beef tenderloin followed by chocolate falling cake on the terrace overlooking the famous fountains.

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  • We tried the Tenderloin of pork smoked over oak Stg 6.25.

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  • We ended the main part of our meal with tenderloin of beef with teriyaki sauce 14.75 and nice chewy rice, 1.00.

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  • This recipe for mango/papaya salsa goes great with beef tenderloin or roasted chicken.

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  • Use the best cut of beef tenderloin that you can afford for the best results.

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  • While true carpaccio is made from raw tenderloin, this recipe requires a little bit of cooking, which is ideal for those who are concerned about eating raw beef.

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  • Using kitchen twine, tie the tenderloin so that it will maintain its shape.

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  • While the skillet heats, rub the tenderloin with salt and pepper.

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  • Place the frozen tenderloin in the skillet and sear on all sides - about one minute per side.

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  • Remove the tenderloin from the heat and place it in the freezer for one hour.

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  • After an hour, remove the tenderloin from the freezer and use a sharp carving knife to make extremely thin slices.

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  • If you like tenderloin, but don't like the idea of eating it extremely rare (or raw), then consider the following beef tenderloin recipe for two.

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  • Great dinner of tenderloin at Kips, expertly prepared by Kate and her wonderful helpers.

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  • The wines were well matched with beef tenderloin served with a Bechamel sauce.

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  • Whether it's through a stuffed turkey tenderloin, a turkey stew served over hot rice or a new variation of healthy comfort food featuring ground turkey as its base, bring more turkey to your table; don't just wait for Thanksgiving.

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  • A filet mignon is a cut of meat from the tenderloin primal of a cow.

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  • The filet mignon was once cut only from shorter most tender tip of the tenderloin but now any cut from the tenderloin is considered a filet mignon.

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  • The tenderloin is a muscle that does not get much of a workout and, as such, is very tender.

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  • But because the tenderloin doesn't get much exercise, it doesn't develop a very beefy flavor.

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  • My favorite dish in The Tonga Room is Peppered Beef Tenderloin served with baby bok choy, oyster mushrooms and a black pepper-soy glaze.

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  • Your protein intake should include fish a few times per week, as well as lean meats such as skinless chicken breast and pork tenderloin.

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  • The cut is taken from the tenderloin of the cow which runs along each side of the spine.

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  • When harvested, the tenderloin is a long, snake-like piece of meat with a thickness about six to eight-inches in diameter.

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  • It is a cut of meat that comes from the tenderloin of the cow.

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  • The tenderloin is a long strip of meat that runs along either side of the rib cage of the cow.

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  • This prime location is the part of the cow that gets the least amount of exercise, which is what makes the tenderloin the most tender cut of beef.

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  • Tenderloin is prized for its tenderness, which also makes it a fairly expensive cut of meat.

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  • The tenderloin isn't well marbled with fat.

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  • Instead, there may be some fat along the edges of a tenderloin steak that you can easily cut away.

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  • Because the tenderloin isn't very large in circumference, butchers typically cut tenderloin steaks quite thick.

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  • The thickness of tenderloin lends itself well to a browned, caramelized exterior with a nice pink interior.

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  • If necessary, trim the tenderloin of any excess fat or gristle.

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  • Using cooking twine, tie the tenderloin in four equally spaced places to help it keeps its shape during the searing process.

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  • Sear the tenderloin on all sides until lightly browned, for a total of about two to three minutes.

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  • Using your hands, press the duxelles into the pâté, creating an even coating on all sides of the tenderloin.

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  • If using frozen pastry with two sheets in the package, press the edges together to make one sheet before rolling the dough out to a rectangle large enough to completely enclose the tenderloin.

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  • When you are through with this step, the tenderloin should be completely enclosed in the puff pastry, like a wrapped package.

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  • About an hour before baking, remove the tenderloin from the refrigerator and proceed with the rest of the crust preparation instructions.

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  • Although constantly changing, the menu has offered past delicacies such as sautéed beef tenderloin with potato galette and wild mushrooms or venison circled with wild huckleberries and accompanied by white braised pears.

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  • You came for a steak, and you'll find it here, including a prime, aged sirloin strip, center cut tenderloin, and filet mignon.

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  • Medallions of pork tenderloin are served with pineapple and guajillo chile sauce or avocado, sesame and pumpkin seed sauce.

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  • The menu includes such items as yak burgers, duck tenderloin, fried alligator and elk steak.

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  • There are schnitzels of all types, there are grilled steaks and wiener rostbraten, there is beef steak frikadelle, beef goulash, beef rouladen and stuffed pork roast tenderloin.

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  • For pork tenderloin or chicken, I might go for a zesty chardonnay with richer oak components so that can play in nicely with the smoke flavors, too.

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