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Photo of: Persian Kabob

Persian Kabob

Submitted by: BaysChick 
Home Town: Katy, Texas, USA
Living In: San Antonio, Texas, USA
This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad. 
Photo of: Armenian Shish Kabob

Armenian Shish Kabob

Submitted by: chefmarkmarcarian 
Living In: Horsham, Pennsylvania, USA
These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread. 
Photo of: Shish Kabob a la Holly

Shish Kabob a la Holly

Submitted by: Holly Chadwick 
Home Town: Centerburg, Ohio, USA
Easy to make. Grilled meat and veggie skewers are served over garlic-butter fettuccine. There is nothing like grilled veggies! 
Photo of: Chateaubriand

Chateaubriand

Submitted by: Rayna 
Savory tenderloin filets are quickly seared, then fried in butter. Tastes great with freshly ground black pepper and a Bernaise sauce. 
Photo of: Phil and Tony's Killer Caraway Beef Tenderloin

Phil and Tony's Killer Caraway Beef Tenderloin

Submitted by: NASDAQPHIL 
This is a simple yet highly delicious fillet mignon recipe. Caraway seed, coarsely ground kosher salt and coarsely ground pepper gives this delicious cut of beef a nutty taste explosion - and its easy to do! Ideal thickness of the filet should be 1 1/2 inches thick. The filet can also be pan-seared and then finished in the oven at 350 degrees F. if you don't have an outdoor grill. Sauteed mushrooms in butter go great with this dish. 
Photo of: Original Steak Tartare

Original Steak Tartare

Submitted by: ITSIE 
Home Town: Belgrade, Central Serbia, Serbia
Living In: Nicosia, Nicosia, Cyprus
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw. 
Photo of: Herbed and Spiced Roasted Beef Tenderloin

Herbed and Spiced Roasted Beef Tenderloin

Submitted by: Eileen D. 
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) 
Photo of: Persian Fesenjun

Persian Fesenjun

Submitted by: MRFANTASTIC 
An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops. 
Photo of: Murphy Steaks

Murphy Steaks

Submitted by: Carisa Yake 
This is a very simple, quick, delicious recipe for garlic-stuffed steaks. We use a lot of garlic! Serve with baked potatoes and a green salad. 
Photo of: Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Submitted by: USA WEEKEND Pam Anderson 
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink. 
 
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