A prime rib that's made with a 2-kilogram filet mignon, 2 tablespoons of wheat flour, 2 teaspoons of salt, and 2 teaspoons of black pepper. To make it easier, we'll use a pre-made puff pastry or a minute-ready pie crust package. Start by mixing the flour, salt, and pepper. Rub this mixture onto the meat. Place it in a shallow baking dish greased with butter and brush some melted butter on the meat. Bake in a moderate oven, turning occasionally, for 1 hour. Twenty minutes before serving, if using puff pastry, open it up and cut into triangles. If using pie crust, prepare according to package instructions and also open and cut into triangles. Place the pastry over the meat, however you like. Put it back in the oven for 15 minutes, until the pastry is golden brown. And serve with the following sauce: 1/2 cup of honey, 1 tablespoon of vinegar, 1 tablespoon of finely chopped onion, 1 sprig of parsley, 2 eggs, 1 pinch of paprika, 1/2 cup of butter or margarine, and 1 teaspoon of chopped parsley. Mix the honey, vinegar, onion, paprika, and parsley very well in a small saucepan. Bring to a boil and cook slowly, uncovered, for 8-10 minutes. Strain. Beat the eggs slightly and add 1/3 of the melted butter (or margarine). Place in a warm water bath. Add the cooked mixture, the remaining melted butter, and let it thicken. Remove from heat immediately. Add the chopped parsley and serve warm. Accompany with onions.
A prime rib that's made with a 2-kilogram filet mignon, 2 tablespoons of wheat flour, 2 teaspoons of salt, and 2 teaspoons of black pepper. To make it easier, we'll use a pre-made puff pastry or a minute-ready pie crust package. Start by mixing the flour, salt, and pepper. Rub this mixture onto the meat. Place it in a shallow baking dish greased with butter and brush some melted butter on the meat. Bake in a moderate oven, turning occasionally, for 1 hour. Twenty minutes before serving, if using puff pastry, open it up and cut into triangles. If using pie crust, prepare according to package instructions and also open and cut into triangles. Place the pastry over the meat, however you like. Put it back in the oven for 15 minutes, until the pastry is golden brown. And serve with the following sauce: 1/2 cup of honey, 1 tablespoon of vinegar, 1 tablespoon of finely chopped onion, 1 sprig of parsley, 2 eggs, 1 pinch of paprika, 1/2 cup of butter or margarine, and 1 teaspoon of chopped parsley. Mix the honey, vinegar, onion, paprika, and parsley very well in a small saucepan. Bring to a boil and cook slowly, uncovered, for 8-10 minutes. Strain. Beat the eggs slightly and add 1/3 of the melted butter (or margarine). Place in a warm water bath. Add the cooked mixture, the remaining melted butter, and let it thicken. Remove from heat immediately. Add the chopped parsley and serve warm. Accompany with onions.
