Chowist Web Search

Search results

1. Results From The WOW.Com Content Network

2. 15 Beef Tenderloin Recipes to Make When You Want to ... - AOL

   www.aol.com/15-beef-tenderloin-recipes-want...

   A chateaubriand steak is a center-cut piece of beef tenderloin served in a classic red wine sauce. The fancy-sounding dish typically serves two , and is the ideal choice if you’re looking to ...

3. Chateaubriand (dish) - Wikipedia

   en.wikipedia.org/wiki/Chateaubriand_(dish)

   Chateaubriand(sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloingrilled between two lesser pieces of meat that are discarded after cooking.[1] While the term originally referred to the preparation of the dish, Auguste Escoffiernamed the specific front cut of the tenderloin the ...

4. I Tried Every Steak at LongHorn Steakhouse & One Juicy Cut ...

   www.aol.com/tried-every-steak-longhorn...

   Per Serving (6 oz): 320 calories, 15 g fat (5 g saturated fat), 530 mg sodium, 2 g carbs (0 g fiber, 0 g sugar), 36 g protein The Renegade Sirloin is by far the cheapest steak at LongHorn. The 6 ...

5. LongHorn Steakhouse - Wikipedia

   en.wikipedia.org/wiki/LongHorn_Steakhouse

   LongHorn Steakhouse was formed in 1981 by George McKerrow Jr. and his best friend Brian. McKerrow was a former manager at Quinn's Mill Restaurant, a subsidiary of Victoria Station, a San Francisco-based concept with railroad cars used as dining areas that was popular in the US during the 70's and 80's. The first location, originally called ...

6. T-bone steak - Wikipedia

   en.wikipedia.org/wiki/T-bone_steak

   The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak ...

7. Beef Tenderloin with Cherry Port Sauce & Gorgonzola

   www.aol.com/food/recipes/beef-tenderloin-cherry...

   4 beef tenderloin steak, 1-inch thick (about 1 1/2 pounds) 1 tsp ground black pepper 1 tbsp chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed