"Recipes from the Chef's Kitchen"

Show 343

Too Easy Gourmet

Recipes from the world's first non-fiction cookbook
Too Easy Gourmet Press
P.O. Box 469
Annapolis, Md. 21404
Cookbook Author Ben Levitan

Steak Dianne Ingredients:
1) One 2" Tenderloin (5 oz.Fillet Mignon)
2) 1 tbs. Olive Oil
3) 1 Shallot, minced
4) 2 tbs. Worcestershire Sauce
5) 2 tbs. Sherry

Preparation:
1) Slice Tenderloin crossways into two 1" rounds.
2) Heat oil in saucepan over high heat and cook Steaks
      for 1 minute per side. (This will smoke the kitchen!)
3) Remove Steaks from pan. Turn heat to medium.
4) Take pan off burner for now and saute minced
     shallot in hot pan for one minute.
5) Ruturn pan to stove and add Steaks, Sauce & Sherry.
     Stir for 3 minutes.
6) Transfer steaks to a plate, cover with sauce and serve.

For extra razzle dazzle, add 1 tbs. of Cognac before
Sauce & Sherry and ignite it with a match. Continue
with recipe when flames die down.

Le Coronal

Ingredients:
1) 1 Scoop Lemon Sherbet
2) 1 tbs. Vodka (good quality)

Preparation:
1) Place Vodka in a nice, long stem wine or dessert
glass.
2) Top with scoop of Sherbet.

Good Eating!!!

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