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Ready to Cook Meat

Ready-to-Cook Meat


Beef

Rosette of beef stuffed with Mozzarella, grated carrots and baby spinach

Cooking

  • Sear the meat in a hot frying pan.
  • Preheat oven to 230° C (450° F), cook 10 minutes.

Sauce

Coat the meat with mushroom or Florentine sauce.

Suggested recipe

Mushroom Sauce


Pork

Rack of Pork Dijonnaise

Cooking

Oven

  • Preheat oven to 240° C (475° F), cook uncovered for 15 minutes, reduce heat to 160° C (325° F) and continue cooking for 40-60 minutes.

Barbecue

  • Heat the grill to high. Cover exposed bones with foil. Sear on all sides.
  • Transfer to an aluminum cooking sheet, reduce heat to medium, and cook over indirect heat for about 40 minutes.

Side Dishes

Coat the meat with a mustard sauce and serve with baby potatoes and roasted vegetables.

Suggested recipes

Grilled Vegetable Salad

Mustard Sauce


Pork Tenderloin Stuffed with Asparagus and Cheese

Cooking

Oven

  • Sear the meat in a frying pan over medium-high heat
  • Preheat oven to 180° C (350° F). Cook uncovered for 20-25 minutes

Barbecue

  • Heat the grill to high. Sear quickly on all sides
  • Transfer to an aluminum cooking sheet and cook over indirect heat for about 20 minutes

Side dishes

Serve with rice pilaf and green vegetables such as Brussels sprouts or broccoli.

Suggested recipe

Fresh Market Vegetable Pilaf


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