The Menu
BEEF MEDALLIONS WITH MUSHROOM WINE SAUCE
French Potatoes
Outrageous Caesar Salad
Decadent Lemon Bars
The Recipes
BEEF MEDALLIONS WITH MUSHROOM WINE SAUCE
MAKES 4 SERVINGS.
Beef with mushrooms on top and it goes great with green beans and scalloped potatoes.
1 1/2 pounds center cut beef tenderloin
1/4 tsp each salt and pepper
1 1/4 cups beef broth
1 tbs tomato paste
1 tbs Wondra flour
2 tsp thyme
1/2 cup dry red wine
1 tbs butter
4 oz pkg assorted mushrooms
Heat a skillet. Add meat and brown well on all sides. Remove to a cutting board and cut crosswise in 4 equal portions. Season both sides of meat with salt and pepper. Return meat to skillet and cook 6 minutes or until done. Remove to a plate, cover to keep warm. Mix broth, tomato paste, flour and thyme, set aside. Add wine to skillet, boil 30 seconds. Add broth mixture and cook 2 minutes or until thickened. Melt butter in separate skillet, add mushrooms, cook 4 minutes or until browned. Stir into sauce. Serve with the meat.
French Potatoes
Makes 4 small servings.
2 large or 3 medium baking potatoes
1 large onion
1/2 cup parsley sprigs minus stems
1/2 teaspoon salt
freshly ground white pepper
3/4 cup water
2 tablespoons butter
Pare potatoes and slice very thin. Peel onion and slice paper thin. Separate into rings. Mince parsley. In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes. Layer with onion and parsley. Cover with remaining potatoes. Sprinkle each layer with salt and pepper. Heat together the water and butter until water boils and butter melts and pour over the potatoes. Bake in a preheated 450F oven until potatoes are tender about 40 minutes. Top layer of potatoes will be dry. Serve hot.
Outrageous Caesar Salad
serves 4.
2 cloves garlic, crushed
6 tablespoons safflower oil
3/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (2 ounce) can anchovy fillets
1 egg
1 French baguette, cut into 1/2 inch pieces
4 tablespoons melted butter
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat oven to 275 degrees F (135 degrees C).
2. Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
3. To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.
4. Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a 10x15 inch jelly roll pan and bake in preheated oven for 30 minutes.
5. Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, dressing and croutons to taste. Toss well to coat and serve.
Decadent Lemon Bars
Makes 16.
* 1/3 cup margarine or butter
* 1 cup sugar
* 1 cup all-purpose flour
* 2 eggs
* 1 1/2 tablespoons Cornstarch
* 2 teaspoons finely shredded lemon peel
* 3 tablespoons lemon juice
* 1/4 teaspoon Baking Powder
* Powdered sugar
In a medium bowl beat margarine with an electric mixer for 30 seconds. Beat in 1/4 cup of the sugar. Beat in the 1 cup flour till mixture resembles fine crumbs. Press mixture into an ungreased 8x8x2-inch baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile, in the same bowl beat eggs on medium speed just till foamy. Add remaining sugar, cornstarch, lemon juice, baking powder, and 1/8 teaspoon salt. Beat on medium speed about 3 minutes or till slightly thickened. Stir in peel. Pour over baked crust.
Bake in the 350°F oven for 20 to 25 minutes or till lightly golden around edges and center is set. Cool in pan on a rack. Sift powdered sugar over top. Store, covered, in refrigerator.
BEEF MEDALLIONS WITH MUSHROOM WINE SAUCE
French Potatoes
Outrageous Caesar Salad
Decadent Lemon Bars
The Recipes
BEEF MEDALLIONS WITH MUSHROOM WINE SAUCE
MAKES 4 SERVINGS.
Beef with mushrooms on top and it goes great with green beans and scalloped potatoes.
1 1/2 pounds center cut beef tenderloin
1/4 tsp each salt and pepper
1 1/4 cups beef broth
1 tbs tomato paste
1 tbs Wondra flour
2 tsp thyme
1/2 cup dry red wine
1 tbs butter
4 oz pkg assorted mushrooms
Heat a skillet. Add meat and brown well on all sides. Remove to a cutting board and cut crosswise in 4 equal portions. Season both sides of meat with salt and pepper. Return meat to skillet and cook 6 minutes or until done. Remove to a plate, cover to keep warm. Mix broth, tomato paste, flour and thyme, set aside. Add wine to skillet, boil 30 seconds. Add broth mixture and cook 2 minutes or until thickened. Melt butter in separate skillet, add mushrooms, cook 4 minutes or until browned. Stir into sauce. Serve with the meat.
French Potatoes
Makes 4 small servings.
2 large or 3 medium baking potatoes
1 large onion
1/2 cup parsley sprigs minus stems
1/2 teaspoon salt
freshly ground white pepper
3/4 cup water
2 tablespoons butter
Pare potatoes and slice very thin. Peel onion and slice paper thin. Separate into rings. Mince parsley. In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes. Layer with onion and parsley. Cover with remaining potatoes. Sprinkle each layer with salt and pepper. Heat together the water and butter until water boils and butter melts and pour over the potatoes. Bake in a preheated 450F oven until potatoes are tender about 40 minutes. Top layer of potatoes will be dry. Serve hot.
Outrageous Caesar Salad
serves 4.
2 cloves garlic, crushed
6 tablespoons safflower oil
3/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (2 ounce) can anchovy fillets
1 egg
1 French baguette, cut into 1/2 inch pieces
4 tablespoons melted butter
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat oven to 275 degrees F (135 degrees C).
2. Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
3. To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.
4. Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a 10x15 inch jelly roll pan and bake in preheated oven for 30 minutes.
5. Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, dressing and croutons to taste. Toss well to coat and serve.
Decadent Lemon Bars
Makes 16.
* 1/3 cup margarine or butter
* 1 cup sugar
* 1 cup all-purpose flour
* 2 eggs
* 1 1/2 tablespoons Cornstarch
* 2 teaspoons finely shredded lemon peel
* 3 tablespoons lemon juice
* 1/4 teaspoon Baking Powder
* Powdered sugar
In a medium bowl beat margarine with an electric mixer for 30 seconds. Beat in 1/4 cup of the sugar. Beat in the 1 cup flour till mixture resembles fine crumbs. Press mixture into an ungreased 8x8x2-inch baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile, in the same bowl beat eggs on medium speed just till foamy. Add remaining sugar, cornstarch, lemon juice, baking powder, and 1/8 teaspoon salt. Beat on medium speed about 3 minutes or till slightly thickened. Stir in peel. Pour over baked crust.
Bake in the 350°F oven for 20 to 25 minutes or till lightly golden around edges and center is set. Cool in pan on a rack. Sift powdered sugar over top. Store, covered, in refrigerator.
