| | Beef Tenderloin with 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 heat, and add olive oil. When very hot add meat; sear on all sides until browned.
3. Transfer the pa... |
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| | Linguini Stir-Fry with Ginger & Shiitake Mushrooms | DIRECTIONS:
1. Reconstitute shiitakes according to package directions and pat dry with paper towels. Sliver and set aside.
2. In a wok or large skillet, heat the olive oil over medium high heat. Add ginger and garlic, cooking at same temperature ... |
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| | Baked Grouper with White Truffle Cream Sauce | DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, rinse, toss with a little olive oil, and set aside.
3. Lightly salt and pepper the grouper, then place on a shallow oiled baking pan and bake for approximat... |
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| | Linguini with Portabella and Button Mushrooms | DIRECTIONS:
1. Sauté mushrooms and garlic in butter until lightly browned. Deglaze pan with wine and simmer for 5 minutes.
2. Meanwhile, add pasta to a pot of boiling water and cook according to package instructions.
3. Add chicken base and fish ... |
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