Stuffed Tenderloin is a great recipe because you can fill it with the toppings of your choice.This time we made a simple stuffing with cheese, tomato and red pepper. We love tenderloin and hope you enjoy this!

I always cook steak this way! It's just like they do it at steak restaurants! Imported beef is tough and dry? No it's not! You're just not cooking it right!What's the ichibo (culotte)? It's a part of the round, and there's only about 2 kilo of it per cow. Let's just call it sirloin!I use an old worn out non-stick frying pan. Let the meat come to room temperature → cut the muscle fibers → salt and pepper →use a red hot frying pan → flambé the meat → rest the meat! That's it! If you want to grill a steak in a frying pan, this is the recipe for you. Wrap the steak in foil and let it rest to prevent the juices from running out! For 1 serving. Recipe by Silvy1978

I suddenly received a request for steak and didn't have any, so I rolled up some thinly sliced meat to make it.It has a nice texture in your mouth, and since I always have thinly sliced meat and it's easy to do, I often make it.The recipe is simple, so you can add your own twists.The rolls are much more delicious when not rolled too tightly.Feel free to make extra and freeze them to store.These are also delicious if you sprinkle nutmeg and curry powder in-between the layers of meat.You can bring up the volume of these steak rolls by a notch by sticking in ground meat or shredded beef in between the layers.If you're using different kinds of meat, the shape of the rolls will turn out nicely and keep better if you freeze them for a while. Recipe by Momora.

Demi-glace sauce and tomato juice always go well together.The ratio of the red wine, tomato juice, and water is 1:1:1.Adding the potatoes at the end prevents them from breaking!Sprinkle with Parmesan cheese at the end to your liking. Recipe by Mayukicchin

Not gonna lie...you'll feel fat after eating this. The key is you won't feel guilty. This meal is a lot of work. It's also incredibly amazing.

Soo yummy! Even my picky boys love this one

Incomparable, easy to prepare, fresh ingredients, no added preservatives and with delicious flavor. These are enough reasons to prepare and enjoy it with family and friends.

There were fat noodle and beef in my fridge at 7pm on a Wednesday, so why not?

My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.Beef gristle block is large in size and tough, so it needs to be simmered for two hours. If you don't have time, you can cut it smaller. The meat will be more tender the longer you simmer it. After you add the roux, it will burn if you simmer, so you just have to let all the ingredients meld on low heat. "May Queen" baking potatoes are delicious and will not fall apart during cooking. Recipe by Chietamadon

I adjusted a recipe I had for a while to create my own taste.The key is to cook the chicken after coating it in salt, pepper, and flour. When adding it back into the pot from the plate, add it together with the meat's juices. It's good even without white vinegar. Recipe by LittleBird

A delightful tart, full of flavor that just impresses.