- 1. MEDALLIONS OF BEEF FORESTIERE
- 1. Sprinkle beef with salt and pepper. ... Serve on top of tenderloins.
Ingredients: 11 (broth .. garlic .. lb. .. shallots .. temp. .. zinfandel ...)
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- 2. POT ROAST DEL OSSO
- Mix soup mix in wine and bouillon, place roast in center of large piece of heavy foil. Set in shallow roasting pan. Pour mixture over roast and wrap ...
Ingredients: 5 (bouillon .. roast ...)
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- 3. TRADITIONAL STEAK DIANE
- 1. In saute pan heat butter and dash of Worcestershire sauce. 2. Place fillets, shallots and mushrooms in pan, add garlic, saute. 3. Place lemon in ...
Ingredients: 11 (cream .. garlic .. lemon .. medallions .. mustard ...)
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- 4. VEAL AND SHRIMP PUTTANESCA
- Put olive oil into pan over medium heat. Add floured veal and shrimp, cook until brown. Then add garlic, anchovies, capers, olives. Then add bouillon ...
Ingredients: 15 (anchovies .. capers .. cheese .. cube .. flour ...)
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- 5. PORK MEDALLIONS WITH FENNEL
- Place butter in skillet. Brown medallions evenly for 7 to ... over meat. Garnish. Serves 4.
Ingredients: 9 (chablis .. cornstarch .. granules ...)
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- 6. PORK MEDALLIONS WITH TARRAGON MUSTARD SAUCE
- Saute pork in butter 5-8 minutes per side. Keep warm. Pour off fat. Add broth and vermouth and tarragon. Cook until reduced to about 1/4 cup (about ...
Ingredients: 8 (broth .. cream .. medallions .. mustard ...)
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- 7. PORK MEDALLIONS WITH TARRAGON SAUCE
- Spread one side of ... and keep warm. Add beef broth and tarragon with ... pork, then serve. Serves 4.
Ingredients: 8 (broth .. half .. mustard ...)
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- 8. PORK MEDALLIONS IN TARRAGON SAUCE
- Cover with Dijon mustard. 1/2 c. beef broth 1/2 tsp. dried ... can have double the sauce.
Ingredients: 1 (slices)
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- 9. STEAK DIJONNAISE
- Cut beef tenderloin crosswise into 1/2 inch thick medallions. Sprinkle each medallion ... and serve immediately. Serves 2.
Ingredients: 7 (juice .. mustard .. parsley .. sauce ...)
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