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Mongolian Ground Beef Noodles
These Mongolian ground beef noodles have all the flavors you love in Mongolian beef, but in a simplified, more affordable version. Fragrant with ginger and garlic, in a balanced savory-sweet-salty soy and hoisin sauce, this dish can be on the table in a smidge over half an hour.
Cheese Puff Sliders
For these cheese puff sliders, Chef John shows you first how to make incredible French cheese puff 'buns,' which you then use to make the most delicious, most interesting fun-size cheeseburgers you've ever had. They're dressed with secret sauce (a secret no more), lettuce, tomato, and pickle. The cheese is already in the bun.
One-Pan Stuffed Pepper Casserole
Chef John's one-pan stuffed pepper casserole has all the same taste and texture of beef and rice stuffed bell peppers—maybe even more flavor—with no stuffing involved. With one stovetop-to-oven-to-table pan, there's almost no cleanup.
Filet Mignon with Mushrooms
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Beef Pepper Steak
This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.
Chicken Fried Steak with Cream Pork Sausage Gravy
My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!
Beef Pot Pie I
This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Herbed and Spiced Roasted Beef Tenderloin
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Beef Tenderloin Fondue
Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.
Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
In this recipe, beef tenderloin is roasted with herbs, like fresh thyme and rosemary, and garlic, and served with a zesty creamy horseradish sauce.
Filet Mignon and Balsamic Strawberries
Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
This grilled beef tenderloin is seasoned with rosemary, thyme, and garlic, then grilled to a rosy pink.
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