Beef Short Loin Recipes

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Easy Steak Sandwich Ready Time: 25 Min "It tried for years to make a cheesesteak as good as the take our sub shops of Southeastern Massachusetts. I think these are about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices."

Festive Beef Tenderloin Ready Time: 25 Min "Dressing up a tenderloin steak is quick and easy when you add the cracker crumb/herb topping suggested by Leann Meeds of Klamath Falls, Oregon."

Filet Mignon with Rich Balsamic Glaze Ready Time: 20 Min "This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes."

Filet with a Merlot Sauce Ready Time: 1 Hr 45 Min "Filet Mignon with an excellent Merlot wine sauce."

Fried Steak with Peppercorn Gravy Sauce Ready Time: 18 Min "This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people."

Great Garlic Beer Steaks Ready Time: 15 Min "This is a great marinade for rib, New York, sirloin, t-bone, and rib-eye steak. The lemon juice tenderizes and the garlic-oyster sauce adds the flavour. Low sodium oyster sauce is recommended, if you can find it."

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Ready Time: 1 Hr 25 Min "Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink."

Herbed Beef Tenderloin Ready Time: 45 Min "You don't need much seasoning to add flavor to this tender beef roast. The mild blending of rosemary, basil and garlic does the trick in this recipe from Ruth Andrewson of Leavenworth, Washington."

Japanese-Inspired Beef Tenderloin Ready Time: 3 Hrs 45 Min "This is a delicious, exciting new way to make your favorite beef tenderloins, marinated in garlic, rice wine vinegar, soy sauce, and sesame oil, and served over cooked spinach, carrots, bean sprouts, mushrooms, and snow peas."

Joel's Guinness Steak Ready Time: 1 Day 30 Min "This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce."