• One 4-4 1/2 lb. beef tenderloin

• Pepperidge Farm puff pastry sheets (2)

• Mushroom Duxelles

• 1 egg

• Mushroom Duxelles:

• 1 lb. finely chopped mushrooms

• ¼ cup chopped green onion

• ¼ cup butter

• ½ t. salt

• ½ t. marjoram

• 2 t. flour

• 2 T. chopped parsley

• ¼ cup beef broth

• ½ cup chopped ham (or pancetta)

Sauté mushroom and onions in butter.  Mix in remaining
ingredients.  Place beef on rack in shallow baking pan.  Sprinkle with salt
and pepper.  Bake at 425 degrees for 25 minutes.  Let stand until cool.  Arrange pastry sheets in rectangle large enough to wrap around beef –about 3” longer than beef and 12” to 13” wide.  Press cooled Duxelles into pastry leaving 1”
uncovered on all edges.  Place beef on pastry.  Moisten edges, enclose beef and
press edges firmly together.  Place seam side down on shallow baking pan.  Brush with egg.  Bake 400 degrees for 30 minutes.  Let stand 20 minutes before
slicing.

• 3 – 3 ½ pound beef tenderloin

• 1/3 cup olive oil

• 2 sticks unsalted butter

• 2/3 cup Dijon
  mustard

• 1 ¼ cup minced shallots

• 5 cups dry white wine

• ½ cup fresh tarragon or 2 T. dried tarragon

• 1/3 cup heavy cream

• 40 cornichons

 Rub tenderloin with oil.  Season with salt and pepper and roast at 550
degrees for 23 minutes.  Mix mustard and
butter.  In a sauce pan, mix shallots,
wine, and tarragon.  Reduce to one
cup.  Add cream and cornichons.  Reduce heat to low.  Wisk in mustard/butter mix.  Serve over sliced meat.

• 2 # boneless chuck cut in bite sized pieces

• ½ cup chopped onion

• 1 clove garlic minced

• ¼ cup bacon drippings

• 1 t. salt

• ½ cup water

• 1 beef bouillon cube

• ½ cup fresh mushrooms or 1 4 oz. can

• 1 t. sherry

• 1 T Worcestershire

• 1 cup sour cream

Shake cubes of meat in light flour in sack, then brown
in bacon drippings with onions and garlic.
Add salt, water, bouillon, mushrooms, sherry, and Worcestershire. Cook
on low heat for 2 ½ hours covered.  Add
sour cream.  Serve with egg noodles.

• 6 thin slices of sirloin tip about ¼” thick each

• ½ pound ground sausage

• ½ cup chopped onion

• Flour, salt, garlic powder, parsley

• ½ can tomato paste (6 oz can)

• ½ can water

• 1 cup red wine.

Spread 1 T. sausage on each beef slice.  Spread 1 t. onion over meat plus dashes

of garlic powder, salt, and parsley.  Roll up and secure with toothpicks.  Roll in
flour.  Brown in butter.  Mix red wine, tomato paste and water.  Pour over browned meat.  Cover and bake at 325 degrees for 2 hours.

#1

• 2 # beef tenderloin
  cut into 2 oz. pieces.  Salt and
  pepper.  Flour medallions and sauté in
  butter and oil for 2-3 minutes each side.
  In a skillet lightly sauté

 1 t. chopped garlic

1 t. chopped shallots

• Add:  1 # fresh mushrooms

•             1 # fresh tomatoes peeled and chopped

•             1 t. tarragon

•             ½ cup burgundy

•             2 T. chopped parsley

Cook 2-3 minutes more.  Add Madeira sauce.

Madeira sauce:

• 1 # mushrooms

• 6 green onions
  chopped

• 1 can beef bouillon

• ½ c. Madeira wine

• 5 T. flour

 #2

•  16 six oz. filets

• 2 large cloves garlic

• 1 T. seasoned salt

• ½ t. pepper

 Make a paste of the
garlic and seasonings and rub steaks. Sauté steaks in 2 T. butter. Divide
steaks into two casseroles leaving 1 inch between the pieces.  Pour sauce over steaks and refrigerate  overnight.  Bring to room temperature for
2 hours.  Bake uncovered 15-20 minutes
for medium rare.

 Sauce:  Use steak sauté pan

• 4 T. brandy

• ¼ lb. butter

• 6 T. flour

• 4 t. tomato paste

• 1 t. crushed garlic

• 1 ½ c. dry red wine

• 2 c. chicken broth

• 1 c. beef broth

• 4 T. currant jelly

• 1 # mushrooms

  Add brandy to steak skillet.  Add butter, flour, tomato paste
  and garlic.  Stir well over medium heat.  Wisk in wine, and broths.  Simmer until reduced 1/3.  Stir in jelly and mushrooms.  Pour over steaks.

• 6 oz. bacon simmered in 1 ½ quarts of
  water for 10 minutes and drained and dried

• 1 T. olive oil

• 3 # lean beef chuck

• 1 sliced carrot

• 1 sliced onion

• 2 T. flour

• 3 Cups red wine

• Beef stock

• 1 T. tomato paste

• 2 cloves mashed garlic

• ½ t. thyme

• 1 bay leaf crumbled

Preheat oven to 450 degrees.  Saute simmered bacon in oil for 2-3
minutes.  Remove bacon.  Brown beef in bacon fat; then remove to
platter with bacon.  In same fat, brown
the carrot and onion.  Pour out excess
fat and add beef and bacon to pan (9-10” fireproof casserole).  Toss with salt and pepper and sprinkle with
flour.  Set casserole uncovered in middle
position of pre heated oven for 4 minutes.
Toss meat and return to oven for 4 more minutes.  Remove casserole and turn oven down to 350
degrees.  Stir in wine and enough beef
stock so that meat is barely covered.
Add tomato paste, garlic, thyme, and bay leaf.  Bring to simmer on top of stove.  Then cover casserole and set in lower 1/3 of
oven.  Regulate oven heat so that it
simmers very slowly for 3-4 hours.  When
done add onions and mushrooms prepared below.

 1 # quartered fresh mushrooms sautéed
in 1 ½ T. butter and 1 ½ T. oil

18 small white onions braised in ½
cup beef stock

• 1 package Lipton onion soup mix

• ¼ cup water

• 1 cup catsup

• 2 T. mustard

• 2 t. grape jelly or raspberry jam

• 4 – 5 # flat cut beef brisket

Mix all ingredients except beef.  Spread ½
mixture on a Pyrex baking dish.  Add
brisket.  Pour remaining ½ mixture over
brisket.  Cover and bake 3 ½ hours at 325
degrees.  Cool.  Slice thin.
Serve alone or on buns as a sandwich