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Steak Diane
Serves: 4
Ingredients:
3 tbsp. olive oil
2 tbsp. dijon mustard
2 lbs. beef tenderloin tip steak cut into
1
/2 inch strips
1 tsp. fresh rosemary leaves
2
/3 cup sour cream
1
/2 cup onions, medium diced
1 tbsp. fresh parsley, chopped
2 cups mushrooms
1
/4” slices
salt and pepper to taste
Method:
1. Set temperature to 350°F. Heat oil in skillet.
2. Saute beef until almost cooked through. Remove beef
and keep warm.
3. Add onions and mushrooms to the oil and saute until soft.
4. Lower to 300°F. Return meat and any collected juices to
the skillet.
5. Add remaining ingredients and simmer for about 5
minutes.
6. Add salt and pepper to taste. If needed, a small amount
of beef stock can be used to thin before serving.
Stuffed Artichokes
Serves: 4
Ingredients:
4 artichokes, stems and outer leaves removed
1
/2 cup olive oil 3 cups chicken stock
Stuf
fing Mixture:
2 cups dry breadcrumbs 1 cup grated romano cheese
2 tbsp. fresh parsley, minced 3 tbsp. onion, minced
2 cloves garlic, minced
1
/2 tsp. black pepper
2 tsp. salt
Method:
1. Mix all the stuffing ingredients together. Divide the
stuffing mixture among the artichokes. Press the mixture
down into the artichoke. The stuffed artichoke will almost
double in size. Place the stuffed artichoke in the skillet.
Drizzle the oil over the artichokes. Add enough of the
stock to come up about
1
/3 of the artichoke.
2. Set the temperature to 300°F. Allow the contents to come
to a boil and boil for 5 minutes. Lower the temperature to
warming. Cover and cook for about 1
1
/2 hours or until the
artichokes are tender.
To serve: Stuffed artichokes are usually served as a course.
Some prefer to serve them as a starter.
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