Food Talk with TEX!!!!!!!!

[tex]

F'n Good!

Filet Mignon with Rosemary and Mushroom Gravy

ingredients

4 servings
Steaks

Vegetable oil cooking spray


2 (8-ounce) filet mignon steaks


Kosher salt and freshly ground black pepper


3 tablespoons olive oil

Gravy


2 tablespoons olive oil


2 large or 4 small shallots, minced


2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped


Kosher salt and freshly ground black pepper


½ cup dry Marsala wine


1 ½ cups low-sodium beef broth


1 ½ tablespoons chopped fresh rosemary leaves


1 ½ tablespoons all-purpose flour


3 tablespoons unsalted butter, at room temperature
instructions

Steaks

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.


Gravy

In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

[thatsmrmastercraft]

Another outstanding addition Tex.

[tex]

Pork Chops with Fennel and Caper Sauce


Makes 4 servings

¼ cup olive oil
4 2-inch-thick boneless pork chops (about 2 pounds total)
¾ teaspoon salt, plus more for seasoning meat
¾ teaspoon freshly ground black pepper, plus more for seasoning meat
2 small fennel bulbs, stalks and fronds removed, thinly sliced crosswise (about 2 cups)
2 large shallots, thinly sliced
2/3 cup chopped fresh flat-leaf parsley
½ cup dry white wine
1 28-ounce can diced tomatoes, with their juices
½ lemon, zested
2 tablespoons drained capers

instructions

Heat the olive oil in a large, heavy skillet over high heat. Season the pork chops with salt and pepper and brown on both sides, about 4 minutes per side. Remove the pork from the pan, cover loosely with foil, and set aside. Add the fennel, shallots, and 1/3 cup of the chopped parsley to the same skillet and cook over medium heat until the fennel is beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Stir in the tomatoes, then return the pork to the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes. Transfer the pork to a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup of chopped parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.


Never worked with Fennel? This might help.

http://www.youtube.com/watch?v=j76-x...feature=relmfu

[tex]

Grill time tonight with the sister's latest....Any suggestions? Wife is being picky!

[tex]

Shrimp & Pesto Pasta

8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste



Preparation
1.Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2.Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Nutrition

Per serving: 303 calories; 8 g fat ( 2 g sat , 4 g mono ); 115 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.

Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).

[tex]

Need a solid side for Christmas dinner?

FRENCH QUARTER GREEN BEANS

• 3 (9-ounce) packages frozen French-style green beans
• 2 tablespoons butter
• 1 (10 ¾-ounce) can cream of mushroom soup, undiluted
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon dried onion flakes (or chips)
• 1 (8-ounce) can water chestnuts, drained and sliced
• ¼ teaspoon garlic salt
• ¼ teaspoon black pepper
• 1 ½ cups shredded Cheddar cheese
• 1 (2 ½-ounce) package slivered almonds
• Paprika

Cook green beans according to package directions, drain. Melt butter in a Dutch oven (or large pan); add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese.
Spoon mixture into a lightly greased 1 3/4-quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees for 45 minutes.
Yield: 8 servings


Merry Christmas!