1 beef tenderloin (two pounds)
2 tablespoons butter, softened
1/4 cup chopped green onion
3/4 cup dry sherry
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Dash of freshly ground black pepper
Spread meat with all but about one teaspoon of the butter. Place on a rack in a roasting pan. Roast, uncovered, in a preheated 400 degree oven for twenty minutes.
While tenderloin roasts, cook onion in remaining butter in a small saucepan. Stir in sherry, soy sauce, mustard, and pepper. Heat and pour over meat. Roast 20-25 minutes longer, basting frequently. Serve remaining sauce with the meat.
Serves 4-6
Tuesday, June 09, 2009
Fish Chowder
2-3 pounds cleaned white fish
boiling water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped potatoes
1 cup butter
3-4 tablespoons flour
2 cups milk
salt and pepper
light cream or half and half
1-2 teaspoons Worcestershire sauce (optional)
Cover fish with boiling water and simmer until flesh falls away from the bones. Remove fish and set aside. Reserve liquid. Discard bones and skin.
Saute the chopped vegetables in half the butter until tender. While vegetables are cooking, melt the remaining butter in a saucepan and stir the flour to make a roux. Blend in reserved fish broth and the milk. Stir over low heat until thickened.
Mix the fish and vegetables into the sauce and season with salt and pepper to taste. If desired, stir in a little cream and the Worcestershire sauce.
Serves 4
boiling water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped potatoes
1 cup butter
3-4 tablespoons flour
2 cups milk
salt and pepper
light cream or half and half
1-2 teaspoons Worcestershire sauce (optional)
Cover fish with boiling water and simmer until flesh falls away from the bones. Remove fish and set aside. Reserve liquid. Discard bones and skin.
Saute the chopped vegetables in half the butter until tender. While vegetables are cooking, melt the remaining butter in a saucepan and stir the flour to make a roux. Blend in reserved fish broth and the milk. Stir over low heat until thickened.
Mix the fish and vegetables into the sauce and season with salt and pepper to taste. If desired, stir in a little cream and the Worcestershire sauce.
Serves 4
Stuffed Mushroom Caps
24 fresh whole mushrooms
1/4 cup melted butter
1 teaspoon seasoned salt
2 envelopes toasted onion dip mix
2 cups fresh bread crumbs
3 tablespoons sherry
1/2 pound cooked ground beef (optional)
Wash and drain mushrooms. Pluck out stems (reserve) leaving caps hollow. Dip caps in melted butter and place on a cookie sheet, hollow sides up. Chop stems and saute in a little butter. Add seasoned salt, onion dip mix, and bread crumbs. Toss lightly and moisten with sherry (add meat, if desired, at this point). Spoon stuffing into mushroom caps and bake in a preheated 425 degree oven for ten minutes.
1/4 cup melted butter
1 teaspoon seasoned salt
2 envelopes toasted onion dip mix
2 cups fresh bread crumbs
3 tablespoons sherry
1/2 pound cooked ground beef (optional)
Wash and drain mushrooms. Pluck out stems (reserve) leaving caps hollow. Dip caps in melted butter and place on a cookie sheet, hollow sides up. Chop stems and saute in a little butter. Add seasoned salt, onion dip mix, and bread crumbs. Toss lightly and moisten with sherry (add meat, if desired, at this point). Spoon stuffing into mushroom caps and bake in a preheated 425 degree oven for ten minutes.
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