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 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 1/2 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.

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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 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 1/2. Season with salt and pepper to
taste. Pour the sauce over the steaks. Serve immediately.

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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 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

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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 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

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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 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.

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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, 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.

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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 wine
6 Shallots; diced
2 c Veal stock
2 tb Sweet butter
- cut into small pieces
Salt (to taste)

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 1/4. While whisking constantly, add
the pieces of butter one at a time. Add the salt and stir it in.

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