New thread so we don't lose it somewhere in the mix!! I am going to use a beef tenderloin filet--the rib eyes here are really tough and no amount of pounding will get the expected result---this has to be a tender, melt in your mouth sensation--IMHO.
How's this? Sounds okay to me.
* Exported from MasterCook *
Steak Diane
Recipe By :Julia Childs
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Steaks-
Prepare:
2 rib eye steaks (12 oz. each)
1 t. soy sauce
1 -2 t. vegetable oil
For the Sauce-
Assemble:
2 T. unsalted butter
2 T. shallots -- finely minced
1/2 cup canned beef broth
1 T. Dijon mustard
1 T. chopped fresh parsley
1 t. Worcestershire sauce
1/2 t. fresh lemon juice
Salt and pepper
To Cook-
Heat:
2 T. unsalted butter
2 t. vegetable oil
Prepare steaks as shown. After pounding, rub each with soy sauce and oil.
Assemble ingredients for the sauce (whisk together the beef stock and mustard); set aside.
Heat a large saute pan over high heat; add butter and oil, swirling to coat. Add steaks and saute in batches; transfer to a warm platter. With the pan over high heat, prepare the sauce by adding butter and shallots; saute for 30 seconds. Deglaze with the stock mixture, then stir in parsley, Worcestershire, and lemon juice; season to taste. Return steaks to the pan just to coat in sauce, then serve immediately.
Source:
"Cuisine at home, February 2005, Issue 49, p. 13"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Julia's Mashed Potatoes
Recipe By :Julia Childs
Serving Size : 0 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Boil -- then Drain and Dry:
2 1/2 lb. russet or Yukon gold potatoes -- peeled and cut into 2" chunks
Press or Whip Potatoes -- Add:
2 - 4 T. unsalted butter -- room temperature
1/2 - 1 cup whole milk -- heated
Salt and white pepper to taste
Boil potatoes in salted water for 15 - 25 minutes or until tender when pierced. Drain, return them to the pot, and dry 1 minute.
Press potatoes through a ricer or whip with a mixer at slow to medium speed. Add butter, milk, and season to taste.
Source:
"Cuisine at home, February 2005, Issue 49, p. 15"
- - - - - - - - - - - - - - - - - - -
--------------------
Try to remember that people are doing the best they can with what they have.
Billy
Post Extras
How's this? Sounds okay to me.
* Exported from MasterCook *
Steak Diane
Recipe By :Julia Childs
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Steaks-
Prepare:
2 rib eye steaks (12 oz. each)
1 t. soy sauce
1 -2 t. vegetable oil
For the Sauce-
Assemble:
2 T. unsalted butter
2 T. shallots -- finely minced
1/2 cup canned beef broth
1 T. Dijon mustard
1 T. chopped fresh parsley
1 t. Worcestershire sauce
1/2 t. fresh lemon juice
Salt and pepper
To Cook-
Heat:
2 T. unsalted butter
2 t. vegetable oil
Prepare steaks as shown. After pounding, rub each with soy sauce and oil.
Assemble ingredients for the sauce (whisk together the beef stock and mustard); set aside.
Heat a large saute pan over high heat; add butter and oil, swirling to coat. Add steaks and saute in batches; transfer to a warm platter. With the pan over high heat, prepare the sauce by adding butter and shallots; saute for 30 seconds. Deglaze with the stock mixture, then stir in parsley, Worcestershire, and lemon juice; season to taste. Return steaks to the pan just to coat in sauce, then serve immediately.
Source:
"Cuisine at home, February 2005, Issue 49, p. 13"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Julia's Mashed Potatoes
Recipe By :Julia Childs
Serving Size : 0 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Boil -- then Drain and Dry:
2 1/2 lb. russet or Yukon gold potatoes -- peeled and cut into 2" chunks
Press or Whip Potatoes -- Add:
2 - 4 T. unsalted butter -- room temperature
1/2 - 1 cup whole milk -- heated
Salt and white pepper to taste
Boil potatoes in salted water for 15 - 25 minutes or until tender when pierced. Drain, return them to the pot, and dry 1 minute.
Press potatoes through a ricer or whip with a mixer at slow to medium speed. Add butter, milk, and season to taste.
Source:
"Cuisine at home, February 2005, Issue 49, p. 15"
- - - - - - - - - - - - - - - - - - -
--------------------
Try to remember that people are doing the best they can with what they have.
Billy
Post Extras
"Never eat more than you can lift" Miss Piggy