Recipes

BEEF TENDERLOIN WITH MARSALA

Servings: 6 servings

Ingredients:

3 teaspoon Butter, plus 3 T, melted
2 ounce Sliced pancetta (Italiandry-cured unsmoked bacon OR
2 ounce Bacon
1 Onion, thinly sliced
6 1 Inch Slices (about 2 ¼Lbs.) filet mignon
Salt and pepper to taste
¾ cub Dry Marsala
½ cub Beef stock

Preparation:

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown. Add onion and saute' until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.

Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side.

Season to taste with salt and pepper. Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

BISTRO BEEF AND POTATOES MAISON

Servings: 2 servings

Ingredients:

2/3 pound Potatoes (2 medium) cut into ½-inch cubes
2 tablespoon Butter; softened
2 tablespoon Gorgonzola cheese
¼ teaspoon Dried rosemary
¼ teaspoon Dried thyme
¼ teaspoon Pepper
¼ cub Lowfat milk
1 teaspoon Olive oil
2 Filet mignon steaks (about 4 ounces each)

Preparation:

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until tender. Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth.
In medium nonstick skillet over medium- high heat add oil and pan fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes until hot. Top each steak with 1 ½ teaspoons of the remaining butter-cheese mixture. Serve with potatoes.
NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven.

FILET MIGNON SAUCE MADERE

Servings: 4 servings

Ingredients:

4 ½ pound filet mignon
2 tablespoon Olive oil
2 tablespoon Shallots, finely chopped
¼ cub Maderia wine
¾ cub Beef broth
3 teaspoon Butter
1 teaspoon Flour
2 teaspoon Parsley, chopped

Preparation:

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt and when very hot add the . Co over high heat about 5 minutes. Cook longer if you want medium or well-done meat.
2. Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots.
3. Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper.
4. Cook until reduced by half.
5. Meanwhile, blend 2 t. of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly.
6. Swirl in the remaining teaspoon of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately.

STEAK AND OYSTERS A LA CREOLE

Servings: 6 servings

Ingredients:

6 ounce Filet mignon steaks
1 quart Fresh oysters, drained
1 ½ cub Xvirgin olive oil, divided
2 cub Dry vermouth
4 Cloves of garlic
3 tablespoon Tony chachere's creole
Seasoning
2 cub Sour cream
4 tablespoon Prepared horseradish
2 tablespoon Creole mustard
2 tablespoon Chili sauce
1 ½ cub Green onions, thinly sliced
1 cub Fresh parsley, finely minced
2 Dozen fresh spinach leaves,
Cleaned and crisped
4 large Lemons, wedged

Preparation:

Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic and Creole seasoning. Let stand 20 minutes, turning steaks occasionally.
In mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green onions and parsley. Saute steaks in heavy skillet on high heat in remaining olive oil. Cook 3 minutes on each side for medium rare. While steaks are cooking, place oysters and marinade over medium heat 6 minutes or until edges curl.
Decorate 6 heated serving plates with spinach. Arrange oysters next to steaks on plates. Spoon sour cream sauce beside steaks and oysters and over cooked rice. Garnish with lemon. Serves 6.

STEAK IN RED WINE SAUCE

Servings: 4 servings

Ingredients:

2 pound Filet mignon strip steaks
2 tablespoon Oil
2 tablespoon Unsalted butter
¼ cub Chopped shallots or scallion
½ teaspoon Finely minced garlic
½ cub Dry red wine
¼ cub Beef stock or bouillon
1 pinch Dried thyme
Salt and pepper to taste

Preparation:

TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a skillet or saute pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm.
Pour off the grease, and place the pan over medium heat. Add the butter, and saute the shallots and garlic, stirring frequently, for 5 minutes.
Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by ½. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately.

STUFFED FILET MIGNON WITH RED WINE SAUCE

Servings: 4 servings

Ingredients:

4 Filet mignons (10 oz. each)
12 ounce Roquefort cheese, crumbled
12 Shitake mushrooms thinly sliced
½ cub Clarified butter; melted

RED WINE SAUCE:
½ cub Red wine
6 Shallots; diced
2 cub Veal stock
2 tablespoon Sweet butter cut into small pieces
Salt (to taste)

Preparation:

In a side of each filet mignon make a slit 1" long. Stick a paring knife through the slit and cut out a pocket inside the filet.
Stuff the filets with alternating layers of the cheese and the mushroms.
End the top layer with the mushrooms. Press the slit together so that it closes.
In a large skillet place the butter and heat it on medium high until it is hot. Add the stuffed filet mignons and saut‚ them for 4 to 6 minutes on each side, or until the desired doneness is achieved. Pour the Red Wine Sauce over the top of the filets.
RED WINE SAUCE: In a small saucepan place the red wine and the shallots.
Cook them on medium high for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Add the veal stock and cook the sauce for 15 minutes, or until it is reduced by ¼. While whisking constantly, add the pieces of butter one at a time. Add the salt and stir it in.

THE SHEET - LA SABANA

Servings: 1 servings

Ingredients:

Jim Vorheis
6 ounce Slice filet mignon, about 1½ to 3 inches wide
⅛ teaspoon Fresh lime juice,approximately
Sea salt
Freshly ground pepper

Preparation:

Place the beef between two sheets of plastic wrap and pound, pushing it outward as you go, to a rough oval shape. Fold into a package and pound out again to the required size. Peel off the top plastic wrap and replace with wax paper. Turn meat over and replace second sheet of plastic with wax paper; set aside until ready to use.

Heat a griddle. When very hot, grease lightly. Remove top paper. Sprinkle the exposed side of the meat with lime juice and salt and pepper and lay it face down, with the aid of the paper, on the griddle. Strip off the bottom paper. Cook for about 2 seconds, flip the meat over with two spatulas so it will not break in the middle, and cook for 2 seconds more. Serve immediately, flat if possible, on a large plate with refried beans, and fresh salsa of your choice.

The Art of Mexican Cooking From the collection of Jim Vorheis