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BISTRO BEEF AND POTATOES MAISON

Servings: 2
Ingredients:

2/3 lb Potatoes (2 medium)
– cut into 1/2-inch cubes
2 tb Butter; softened
2 tb Gorgonzola cheese
1/4 ts Dried rosemary
1/4 ts Dried thyme
1/4 ts Pepper
1/4 c  Lowfat milk
1 ts Olive oil
2    Filet mignon steaks
– (about 4 ounces each)

Place potatoes in shallow 1-quart microwave-safe dish. Cover withplastic wrap, venting one corner. Microwave on HIGH 5 minutes untiltender. Meanwhile, in small bowl thoroughly mix butter, cheese,rosemary, thyme and pepper. With electric mixer beat potatoes, 3tablespoons of the butter-cheese mixture and the milk until smooth.In medium nonstick skillet over medium- [...]

STEAK IN RED WINE SAUCE

Servings: 4
Ingredients:

2 lb Filet mignon strip steaks
2 tb Oil
2 tb Unsalted butter
1/4 c  Chopped shallots or scallion
1/2 ts Finely minced garlic
1/2 c  Dry red wine
1/4 c  Beef stock or bouillon
1 pn Dried thyme
Salt and pepper to taste

TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in askillet or saute pan over high heat. Add steaks and sear on each side for 1minute. Reduce the heat to medium high, and cook the steaks for 2 to 3minutes on a side for rare meat, [...]

BEEF TENDERLOIN WITH MARSALA

Servings: 6
Ingredients:

3 ts Butter, plus 3 T, melted
2 oz Sliced pancetta (Italian
-dry-cured unsmoked bacon OR
2 oz Bacon
1    Onion, thinly sliced
6    1 Inch Slices (about 2 1/4
-Lbs.) filet mignon
Salt and pepper to taste
3/4 c  Dry Marsala
1/2 c  Beef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough tohold 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, [...]

THE SHEET - LA SABANA

Servings: 1
Ingredients:

Jim Vorheis
6 oz Slice filet mignon, about 1
-1/2 to 3 inches wide
1/8 ts Fresh lime juice,
-approximately
Sea salt
Freshly ground pepper

Place the beef between two sheets of plastic wrap and pound, pushing itoutward as you go, to a rough oval shape. Fold into a package and poundout again to the required size. Peel off the top plastic wrap and replacewith wax paper. Turn meat over and replace second sheet of [...]

FILET MIGNON SAUCE MADERE

Servings: 4
Ingredients:

4    1/2 lb filet mignon
2 T  Olive oil
2 T  Shallots, finely chopped
1/4 c  Maderia wine
3/4 c  Beef broth
3 t  Butter
1 t  Flour
2 t  Parsley, chopped

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt andwhen very hot add the . Co over high heat about 5 minutes. Cook longer ifyou want medium or well-done meat.2. Turn the meat and continue cooking over high heat about 5 minutes, orlonger if desired. Remove the [...]

STEAK AND OYSTERS A LA CREOLE

Servings: 6
Ingredients:

6 oz Filet mignon steaks
1 qt Fresh oysters, drained
1 1/2 c  Xvirgin olive oil, divided
2 c  Dry vermouth
4    Cloves of garlic
3 tb Tony chachere’s creole
Seasoning
2 c  Sour cream
4 tb Prepared horseradish
2 tb Creole mustard
2 tb Chili sauce
1 1/2 c  Green onions, thinly sliced
1 c  Fresh parsley, finely minced
2    Dozen fresh spinach leaves,
Cleaned and crisped
4 lg Lemons, wedged

Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlicand 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 inremaining olive oil. Cook 3 minutes on [...]

STUFFED FILET MIGNON WITH RED WINE SAUCE

Servings: 4
Ingredients:

4    Filet mignons (10 oz. each)
12 oz Roquefort cheese, crumbled
12    Shitake mushrooms
- thinly sliced
1/2 c  Clarified butter; melted

——————————-RED WINE SAUCE——————————-1/2 c Red wine6 Shallots; diced2 c Veal stock2 tb Sweet butter- cut into small piecesSalt (to taste)
In a side of each filet mignon make a slit 1″ long. Stick a paring knifethrough the slit and cut out a pocket inside the filet.Stuff the filets with [...]