| | Beef Tenderloin Linguini w/Shallot Mustard Sauce | DIRECTIONS:
1. Heat oven to 425*.
2. Coat beef on all sides with the salt & pepper. Place a skillet with an ovenproof handle over medium to high heart, and add olive oil. When very hot, add meat; sear on all sides until browned.
3. Transfer the ... |
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| | Okra, Onion and Tomato Stew | DIRECTIONS:
1. In a medium stockpot, heat 1 tablespoon olive oil over medium to high heat. Add half the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan; set aside.
2. Add 1 tablespoon oil... |
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| | Steak Aux Poivre over Vino Rosso Linguini | DIRECTIONS:
1. In sauté pan, melt butter. Add carrots, peppers and onions and sauté until onions are translucent
2. In a separate bowl, toss beef with flour, black pepper, thyme and salt. Add beef to sautéed carrots and onions. Cook approximatel... |
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| | Rabbit in Red Wine Vinegar Sauce | DIRECTIONS:
1. Heat enough oil to cover bottom of large casserole until hot. Dredge enough rabbit pieces in flour to fit in pan, brown on both sides, about 3 minutes per side, remove and season with salt & pepper. Continue until all pieces are bro... |
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