Soften the minced onion in the sherry. Blend the cream cheese with the mayo until smooth. Then add the onion-sherry mixture, the beef and olives. Serve with Triscuits.
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.
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.
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.
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.
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
Cook 2-3 minutes more. Add Madeira sauce.
Madeira sauce:
#2
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
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.
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
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
Pound each filet as thin as possible
without tearing meat. Lightly salt and
pepper the pounded meat. Brush the filet
with pesto and lay a thin slice of prosciutto on top. Fold each side into the center without overlapping the meat. Then from the
bottom roll up tight. Cover the bottom
of a heavy non-stick skillet with olive oil.
Heat the oil for a few minutes.
Lightly cover the braciole with flour.
Brown both sides in the olive oil.
Add mushrooms and simmer until wilted.
Gently stir in red wine and tomato sauce. Add one teaspoon of pesto and simmer for 5 to 10 minutes depending on desired temperature of meat.
Pesto
½ cup basil roughly chopped
½ cup parsley roughly chopped
1 cup extra virgin olive oil
¼ cup pine nuts toasted
3 large garlic cloves
Salt and pepper
¼ cup parmigiano reggiano cheese.
Add all ingredients except cheese to
food processor and blend to a fine puree.
After blending ingredients, stir in cheese. For best results, serve ASAP. Pesto can be frozen and used as needed, but avoid keeping in refrigerator for long periods of time.