This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
![beef_w_herbs-2f3b3b86a8a4d5360115ecf163dcf6dd This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.](https://ofbf.org/app/uploads/2012/09/beef_w_herbs-2f3b3b86a8a4d5360115ecf163dcf6dd-300x168.jpg)
This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
Grape-nuts cereal adds the special crunch.
The B-B-Que sauce for these burgers adds a nice tangy flavor.
Marinate the beef in the refrigerator for 1 hour.
This recipe starts in the skillet and ends in the oven.
This recipe serves four.
This recipe makes a five-pound chicken.
So many local ingredients can only add up to fabulous local flavor in this sauce. Feel free to mix up the varieties and colors of tomatoes. Adding a few plum or paste tomatoes will add some body. This sauce freezes beautifully for up to six months.
Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.
Serve the chicken breasts over rainbow Swiss chard.
Just in time for the biggest holiday of the summer, this burger has the cheese tucked throughout the patty, keeping it moist and offering the tangy cheese in every bite. Serve it topped with grilled red onions on a crusty Kaiser roll.