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When the tenderloin strip has been
removed from the short loin, the remaining meat is then cut into individual
steaks of the thickness desired. The correct name for such steaks is shell.
However, restaurants are apt to call them by various other names: New York
strip, Kansas City strip, or just plain strip steak.
A shell steak is easily identified in your meat market. It looks exactly like a
porterhouse or T-bone without the tenderloin.
Ideal
for one person, these steaks can be cut in any width you wish, from 1 to 2.5
inches or thicker.
What to Avoid When Buying Steaks:
1. Steaks with to much marbling.
2. Or no marbling.
3. Meat that has a deep red color.
4. Steaks with a coarse texture.
5. Fat that has a yellowish or grayish color. |
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Medallions of Beef with Peppercorns and Mustard
1 Beef Tenderloin (3-4 lbs)
3 T. Dijon Mustard
1 1/2 T. green peppercorns, packed in water
3 T. pepper mix (blend of green, white, black and whole allspice)
8 fresh large sage leaves
Salt to taste
2 T. butter
Split tenderloin down center about 2/3 way through. Flatten slightly with a meat
pounder.
Spread the mustard in a thin layer over the open meat. Scatter 1 T. of the
peppercorns over the mustard. Place the sage leaves over the center.
Shape the tenderloin back into the original shape and tie in several places. Rub
the outside with butter and sprinkle the peppercorns over the roast.
Roast the filet in an open pan 45-55 minutes at 400°F. Let stand 10 minutes
before carving.
While roast is setting, remove pan juices to a saucepan. Add 1 C. whipping cream
and bring to a boil. Reduce until it coats the back of the spoon. Add 1 t. dijon
mustard. Salt and pepper to taste.
8-10 servings
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