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By Charlotte J on January 1, 2013
"Do not over cook the meat. The Beef Industry has recently started cutting the ‘beef medallion cut’ in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut."
Prep Time: 20 mins
Total Time: 40 mins
By Olha on January 1, 2013
By Rare Affaire on January 1, 2013
"This recipe/technique is the result of about 2 decades of research & experimentation. We feel it is the best of all worlds for succulent, savory, pink and flavorful prime rib, rare and juicy from one edge all the way through to the last bite. Please note: the nutritional information on the right is incorrect on sodium content... the salt, garlic,..."
Prep Time: 24 hrs
Total Time: 26 hrs
By Nasi Goreng on January 1, 2013