Steak Diane
Serves: 4
Ingredients:
3 tbsp. olive oil
2 tbsp. dijon mustard
2 lbs. beef tenderloin tip steak cut into 1/2 inch strips 1 tsp. fresh rosemary leaves
2/3 cup sour cream
1/2 cup onions, medium diced
1 tbsp. fresh parsley, chopped
2 cups mushrooms
1/4” slices
salt and pepper to taste
Method:
1.Set temperature to 350°F. Heat oil in skillet.
2.Saute beef until almost cooked through. Remove beef and keep warm.
3.Add onions and mushrooms to the oil and saute until soft.
4.Lower to 300°F. Return meat and any collected juices to the skillet.
5.Add remaining ingredients and simmer for about 5 minutes.
6.Add salt and pepper to taste. If needed, a small amount of beef stock can be used to thin before serving.
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Stuffed Artichokes
Serves: 4
Ingredients:
4 artichokes, stems and outer leaves removed
1/2 cup olive oil | 3 cups chicken stock |
Stuffing Mixture: |
|
2 cups dry breadcrumbs | 1 cup grated romano cheese |
2 tbsp. fresh parsley, minced | 3 tbsp. onion, minced |
2 cloves garlic, minced | 1/2 tsp. black pepper |
2 tsp. salt |
|
Method:
1.Mix all the stuffing ingredients together. Divide the stuffing mixture among the artichokes. Press the mixture down into the artichoke. The stuffed artichoke will almost double in size. Place the stuffed artichoke in the skillet.
Drizzle the oil over the artichokes. Add enough of the stock to come up about 1/3 of the artichoke.
2.Set the temperature to 300°F. Allow the contents to come
to a boil and boil for 5 minutes. Lower the temperature to warming. Cover and cook for about 11/2 hours or until the artichokes are tender.
To serve: Stuffed artichokes are usually served as a course. Some prefer to serve them as a starter.
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