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10K views · 580 reactions | This homemade marinara is so fresh and perfect!!! The hardest part is just being patient and letting it slow cook❤️We topped ours with a rigatoni and fresh grated Parmesan. Oh so yummy!!! I got this recipe from @frankflowers99 and he definitely knows his Italian sauce❤️ Recipe Put 1 1/2-2 chopped onions in a large pan and add a generous amount of olive oil. You can’t put too much. Allow onions to simmer about 10-20 minutes until they are softened but not carmelized medium heat (so do not cook on high heat) Then add 1 or more crushed garlic and 2 large cans crushed tomatoes and 1 can of water. Cook on medium to medium low about 20 minutes. Then add the rind of a fresh block of Parmesan. Allow to cook another 20 minutes. Remove the remainder of the rind and add a generous amount of salt and pepper. If it’s too acidic for you then add 1 T of sugar. Then add a bunch of fresh basil. Stir and Enjoy!!!! #companycoming #marinara #marinarasauce #homemade #yum #italian #italianfood #foodstagram #foodblogger #recipe #familyfavorite #partyideas #dinner #recipes #easyrecipes #foodreels #basil #tomato #redsauce #pasta #reels #reelsinstagram | Amy Ammann Pawelek | companycoming · Original audio

Tried and True Recipes

Tried and True Recipes

3.3M views · 1.4K comments | Ina Garten teaches you how to impress your friends with an easy and delicious filet of beef with mustard mayo and horseradish. #BarefootContessa | Ina Garten teaches you how to impress your friends with an easy and delicious fillet of beef with mustard mayo and horseradish. #BarefootContessa Stream... | By Food Network UK | So I'm starting this recipe with a high ingredient. It's a slow roasted fillet of beef. So good. Comes out perfectly every time and I'm pairing it with a low ingredient which is a sauce made from ingredients you probably have in your refrigerator. So this is trimmed and tied and the reason for that is to make sure it's an even thickness throughout. So it roast perfectly evenly. Okay, I'm going to brush it with butter. I have about six tablespoons of butter. It's about three quarters of a stick. Just going to brush the whole thing with melted butter. Her. Okay just going to roll it over so you get it on all sides want all of it to be perfectly delicious and this is going to keep it really nice and moist it's also going to allow the salt and pepper to stick to it okay now lots of salt and pepper it's going to seem like a lot but it's really important for to be seasoned properly so you need four teaspoons of salt that's a tablespoon plus 1 teaspoon all over This is really the only seasoning. And then 2 teaspoons of pepper. I know it looks crazy to put that much seasoning on but trust me, it makes all the difference in the world. Okay. All over. And now I've lined the sheet pan with aluminum foil just for easy clean up. I'm just going to put it right on this pan. I'm going to roast it 275, which is a low temperature for an hour and 15 minutes and it's going to be so perfectly cooked. I think the filet beef's done. Just going to check the temperature. It smells great. How beautiful is that? Wow. So, this is the way I check the temperature. Instead of going in the way it's done traditionally this way, I do it sideways and then you're sure you get the middle of the beef. So, I want 130 degrees for medium rare and it's perfect. Okay, one more thing to do. So, this is what I do. I always cover it with aluminum foil. It's a really important pro tip. If you let it rest, the juices get back into the meat and the meat kind of relaxes and it's more tender. Trust me, it makes a huge difference. So, I'm just going to let this rest while I make the sauce and this is really fabulous. This is the low part. It's a mustard horseradish sauce and everything you need, you probably already have in your refrigerator. So, the first thing is one and a half cups of mayonnaise a third of a cup of sour cream and what that does is kind of cut the mayonnaise flavor a little bit. Gives a little richness. Three tablespoons of gadijon mustard, to three and then I like to add course grain mustard at one and a half tablespoons just gives it great flavor and texture and one tablespoon of horseradish give it a little heat and all you need is a whisk, whisk it together, add some salt, about a/ 4 of a teaspoon, and that's the sauce. Just going to give it a taste and make sure it's should have really good mustard flavor. Great. I love that course-grained mustard. Okay, it's time to slice the beef. So, it's rested a little bit. Let me take it right on the board. Now, first thing I want to do is get the strings off because nobody wants to eat string. So, just do it as carefully as you can. If it's well tied, it should be pretty easy to find them. This feels like it's perfectly done. Now, one of the things about fillet beef is it's a pretty expensive dish to serve but for a party or crowd, it's just so easy to do and it's really worth the extra money sometimes. So, now the question is what knife to use and I like a slicing knife. It's a long thin knife like this and this one has little ridges in it and what it does is reduce the friction against the meat. So, it's easier slice. So, I tend to like thick slices, maybe two per person. Look how beautifully cooked this is. I remember the first time a friend made a whole fillet of beef. I thought it was so impressive and I realized it was a great ingredient, really simply prepared and he didn't have to spend the entire day standing in front of a hot stove. It's easy and so delicious. Okay, onto a platter. So, one of the things I always do is I never slice the entire fillet beef. I think it looks better to have a little piece at the end and if you need more, you can always carve it. So, see if I can get all on my knife. Just transfer it. I always like to finish it with a little bit of salt just because it gives it extra flavor maybe little bit of parsley. Makes it look great. Really simple. Okay and then the sauce. Just going to put it into a nice bowl. This is a great dish because you can serve it hot. You can serve it cold, room temperature, or even in a sandwich which is the perfect example of high and low cooking. I butter brown bread, spread on some of the mustard horseradish sauce, pylon baby spinach leaves, then slices of fillet of beef, I top it with a second slice of bread, and voila, an amazing roast beef sandwich. Other times, I butter a baguette with my favorite truffle butter, add sliced fillet of beef, some salt and pepper, arugula. It's so good with beef, some Parmesan shavings, and that is one delicious sandwich. I just love how that high and low thing works together both in the sandwich and the filet beef with mustard sauce. Perfect pairing.

2.1M views · 1K comments | Ina Garten’s perfect shrimp cocktail dish that will wow guests! 🍤 | Barefoot Contessa: Back to Basics | cocktail, shrimp, dish | Ina shows us her simple and effective shrimp cocktail - perfect for impressing guests! 🍤 #BarefootContessa #BarefootContessaBackToBasics | By Food Network UK | Facebook

Tried and True Recipes

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