The Nolan Ryan Beef & Barbecue Cookbook by Nolan Ryan

Author:Nolan Ryan
Language: eng
Format: epub
Tags: Cooking / Methods / Barbecue & Grilling, Cooking / Regional & Ethnic / American / Southwestern States, Cooking / Specific Ingredients - Meat
Publisher: Little, Brown and Company
Published: 2014-05-05T16:00:00+00:00

REID: “I enjoy the way Chef Cris can use jalapeño peppers to bring something fresh and creative to a beautiful cut of tenderloin.”

TEXAS TENDERLOIN TIPS IN RED WINE MUSHROOM SAUCE

Most chefs pride themselves on a perfectly cooked tenderloin. The meat has to be moist and flavorful, and the preparation has to go well with the rich flavors of the beef. After trying many different cooking methods, Chef Cris has hit upon several very fine recipes. In this careful strategy to cooking tenderloin to bring out its best, we cook the beef in a sauté pan (rather than grilling) and whip up a sauce that includes red wine, heavy cream, and a rich beef broth, which adds a lot of depth to the dish.

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