Tournedos of Beef Marchand de Vin
Py's Garlic Mashed Potatoes
Cane's Green BEan Bundles
Savannah Trifle
This weekend's family dinner
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Arborealus
- Way too much time!
- Posts: 3417
- Joined: September 21, 2002, 5:36 am
- Contact:
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Arborealus
- Way too much time!
- Posts: 3417
- Joined: September 21, 2002, 5:36 am
- Contact:
Tournedos of Beef Marchand de Vin
Ingredients:
4 (3-ounce) medallions of filet mignon
1/4 cup unseasoned flour
1/4 cup butter
1/4 cup shallots, diced
1 tbsp garlic, minced
1/4 cup green onions, sliced
1/2 cup mushrooms, sliced
1/2 cup Burgundy wine
3 cups beef consommé or 2 cups prepared brown gravy or sauce
salt and pepper to taste
In a heavy-bottom sauté pan, melt butter over medium-high heat. Season medallions lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown on each side, but do not burn the butter.
Move the medallions over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup.
Add beef consommé, bring to a rolling boil and reduce to approximately 1 cup, turning beef occasionally. Season sauce with salt and pepper.
Ingredients:
4 (3-ounce) medallions of filet mignon
1/4 cup unseasoned flour
1/4 cup butter
1/4 cup shallots, diced
1 tbsp garlic, minced
1/4 cup green onions, sliced
1/2 cup mushrooms, sliced
1/2 cup Burgundy wine
3 cups beef consommé or 2 cups prepared brown gravy or sauce
salt and pepper to taste
In a heavy-bottom sauté pan, melt butter over medium-high heat. Season medallions lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown on each side, but do not burn the butter.
Move the medallions over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup.
Add beef consommé, bring to a rolling boil and reduce to approximately 1 cup, turning beef occasionally. Season sauce with salt and pepper.
-
Arborealus
- Way too much time!
- Posts: 3417
- Joined: September 21, 2002, 5:36 am
- Contact:
Savannah Trifle
Ingredients:
1 quart whole milk
1 cup granulated sugar
2 tbsp cornstarch
4 medium eggs
1/2 cup sherry (Amontillado is a good choice)
2 cups cream, whipped
1 pound Sara Lee pound cake
1 large jar of Marischino Cherries
Cherry Preserves
In mixing bowl beat together sugar, cornstarch and eggs until smooth. In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry. Set aside to cool.
Whip the cream and set aside.
Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices drenched in sherry surrounded by cherries, a layer of cherry preserves, layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill about 6 to 8 hours.
1 quart whole milk
1 cup granulated sugar
2 tbsp cornstarch
4 medium eggs
1/2 cup sherry (Amontillado is a good choice)
2 cups cream, whipped
1 pound Sara Lee pound cake
1 large jar of Marischino Cherries
Cherry Preserves
In mixing bowl beat together sugar, cornstarch and eggs until smooth. In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry. Set aside to cool.
Whip the cream and set aside.
Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices drenched in sherry surrounded by cherries, a layer of cherry preserves, layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill about 6 to 8 hours.