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<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6666CC" TEXT="#080000" background="00601573.jpg"> <div> <FONT SIZE="4" COLOR="#FFFFFF" FACE="Arial" >Free Recipes OkEatMe</FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="Free Recipes OkEatMe">home</A>               <B>back to</B>  <A HREF="index.htm" TARGET="_top" TITLE="Free Recipes OkEatMe">Free Recipes OkEatMe</A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="introduction.htm" TARGET="_top" TITLE="Introduction">Introduction</A>   |   <A HREF="help_tips_fun.htm" TARGET="_top" TITLE="Help Tips Fun">Help Tips Fun</A>   |   <A HREF="contact_us.htm" TARGET="_top" TITLE="Contact Us">Contact Us</A></div> <div> <I><B>                             </B></I><I><B>New Recipes</B></I></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFFFFF" TEXT="#080000" background="005d2013.jpg"> <div> <A HREF="sub_index_1.htm" TARGET="_top" TITLE="Crockpot Recipes">Crockpot Recipes</A></div> <div> <A HREF="sub_index_2.htm" TARGET="_top" TITLE="Hamburger Recipes">Hamburger Recipes</A></div> <div> <A HREF="sub_index_3.htm" TARGET="_top" TITLE="Pasta Recipes">Pasta Recipes</A></div> <div> <A HREF="sub_index_4.htm" TARGET="_top" TITLE="Vegetarian Recipes">Vegetarian Recipes</A></div> <div> <A HREF="sub_index_5.htm" TARGET="_top" TITLE="Holiday Recipes">Holiday Recipes</A></div> <div> <A HREF="sub_index_6.htm" TARGET="_top" TITLE="Party Recipes">Party Recipes</A></div> <div> <A HREF="sub_index_7.htm" TARGET="_top" TITLE="Outdoor Cooking Recipes">Outdoor Cooking Recipes</A></div> <div> <A HREF="sub_index_8.htm" TARGET="_top" TITLE="Breakfast Recipes">Breakfast Recipes</A></div> <div> <A HREF="sub_index_9.htm" TARGET="_top" TITLE="Lunch Recipes">Lunch Recipes</A></div> <div> <A HREF="sub_index_10.htm" TARGET="_top" TITLE="Dinner Recipes">Dinner Recipes</A></div> <div> <A HREF="sub_index_11.htm" TARGET="_top" TITLE="Vegetable Recipes">Vegetable Recipes</A></div> <div> <A HREF="sub_index_12.htm" TARGET="_top" TITLE="Fruit Recipes">Fruit Recipes</A></div> <div> <A HREF="sub_index_13.htm" TARGET="_top" TITLE="Soup Recipes">Soup Recipes</A></div> <div> <A HREF="sub_index_14.htm" TARGET="_top" TITLE="Egg Cheese Dishes">Egg Cheese Dishes</A></div> <div> <A HREF="sub_index_15.htm" TARGET="_top" TITLE="Sauces Dressings">Sauces Dressings</A></div> <div> <A HREF="sub_index_16.htm" TARGET="_top" TITLE="Breads Muffins Stuffings">Breads Muffins Stuffings</A></div> <div> <A HREF="sub_index_17.htm" TARGET="_top" TITLE="Sweets Desserts Snacks">Sweets Desserts Snacks</A></div> <div> <A HREF="sub_index_18.htm" TARGET="_top" TITLE="Alzheimer Dementia Recipes">Alzheimer Dementia Recipes</A></div> <div> <B>New Recipes</B></div> <div> <A HREF="sub_index_20.htm" TARGET="_top" TITLE="Secret Recipes">Secret Recipes</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B>Hot Chocolate Deluxe</B></div> <div> 1/4 cup boiling water</div> <div> 1/3 cup chocolate syrup</div> <div> 4 cups milk</div> <div> 1/3 to 1/2 cup coffee liqueur</div> <div> Garnish: whipped cream</div> <div> Stir together 1/4 cup boiling water and chocolate syrup in a medium saucepan; add milk, stirring until blended. Cook over medium heat 6 to 8 minutes or until thoroughly heated. Stir in liqueur. Garnish, if desired. </div> <div> Note: For testing purposes only, we used Kahlúa. </div> <div> Yield: 5 cups</div> <bR> <div> <B>Cherry Cordial Hot Chocolate</B></div> <div> 5 1/2 cups milk</div> <div> 1 1/2 cups half-and-half</div> <div> 1 1/2 cups chocolate syrup</div> <div> 1/2 cup maraschino cherry juice, divided</div> <div> 1 3/4 cups whipping cream</div> <div> 1 tablespoon powdered sugar</div> <div> Maraschino cherries with stems (optional)</div> <div> Heat first 3 ingredients and 7 tablespoons cherry juice in a Dutch oven over medium-low heat, stirring often. </div> <div> Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar and reserved cherry juice, beating until soft peaks form. Serve with hot chocolate; top each serving with a cherry, if desired. </div> <div> Yield: Makes 8 1/2 cups</div> <bR> <div> <B>Hot Chocolate Nog</B></div> <div> It's best to serve this delicious beverage immediately, while it's still hot. <IMG SRC="28d010f0.png" border=0 width="1" height="15" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">1 cup marshmallow creme</div> <div> 16 sheets honey graham crackers, halved crosswise</div> <div> 2 cups <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" >Chocolate Fudge Ice Cream</FONT></div> <div> Spread 1 tablespoon marshmallow creme on the flat side of each of 16 cracker halves; spread 2 tablespoons Chocolate Fudge Ice Cream over each cracker half. Top with remaining cracker halves, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm. </div> <div> Totals include Chocolate Fudge Ice Cream Yield: 8 servings (serving size: 2 sandwiches)</div> <bR> <div> <B>Chocolate-Peanut Butter Fudge Squares</B></div> <div> Yield: Makes 5 dozen</div> <div> 3 cups sugar</div> <div> 1/2 teaspoon salt</div> <div> 1 cup milk</div> <div> 1/2 cup butter</div> <div> 3 tablespoons creamy peanut butter</div> <div> 1 teaspoon vanilla extract</div> <div> 1 (8-ounce) package semisweet chocolate squares</div> <div> 1 teaspoon shortening</div> <div> Garnish: peanut halves</div> <div> Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 3 minutes; uncover and cook, without stirring, until candy thermometer registers 236° (soft ball stage). Remove from heat; add peanut butter and vanilla. </div> <div> Beat at medium speed with an electric mixer until thickened; pour into a buttered 8-inch square pan. Score into 1-inch squares with a knife; cool. Cut into squares. </div> <div> Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. </div> <div> Dip fudge squares into chocolate mixture; place on wax paper. Garnish, if desired; let stand until firm.</div> <bR> <bR> <div> <B>Tropical Fruit Macaroons</B></div> <div> 2 cups flaked coconut </div> <div> 1 cup dried cherries, chopped </div> <div> 1 cup dried pineapple, chopped </div> <div> 3 egg whites </div> <div> Two-thirds cup sugar </div> <div> 1 tsp. cinnamon </div> <div> One quarter tsp. ground ginger </div> <div> One quarter cup Macadamia nuts, chopped </div> <bR> <div> Combine sugar, cinnamon and ginger</div> <div> Beat egg whites until stiff peaks form</div> <div> Slowly add sugar mixture and continue beating</div> <div> Add coconut, dried cherries, dried pineapple and nuts and mix well</div> <div> Drop tablespoons of mixture on greased cookie sheet</div> <div> Bake for 15 - 20 minutes at 325 degrees</div> <bR> <div> <B>Bourbon Balls</B></div> <div> 3 cups vanilla wafers, crushed</div> <div> 2/3 cup confectioner's sugar </div> <div> 1 cup nuts, chopped </div> <div> 2 Tbsp. light corn syrup </div> <div> 2 Tbsp. cocoa </div> <div> 1/2 cup bourbon </div> <div> Extra confectioner's sugar </div> <bR> <div> Combine all ingredients and mix well. Form into 1/2 inch balls and roll in confectioner's sugar. Wrap in wax paper. Makes about 45 - 50. </div> <bR> <div> <I>Editors Note</I></div> <div> Use your favorite sugar substitute. Resist urge to sip bourbon while making cookies.</div> <bR> <div> <B>Monster Cookies</B> </div> <div> bake some Monster Cookies. If truth be told, they are good all year round. They freeze well, and they taste great almost right out of the freezer (close to frozen), so even in the summer they can be a real taste treat. They also make great "outsides" for ice cream sandwiches, so you can use them to make those too. Enjoy! </div> <bR> <div> No, there is no flour</div> <div> 1/2 cup butter or margarine, softened </div> <div> 1 cup brown sugar </div> <div> 1 cup white sugar </div> <div> 2 cups peanut butter </div> <div> 3 large eggs </div> <div> 1 tsp light corn syrup </div> <div> 1 tsp vanilla </div> <div> 4-1/2 cups regular oats (I like the McCann brand.) </div> <div> 2 tsp baking soda </div> <div> 1/2 tsp salt </div> <div> 8 oz semi-sweet chocolate chips (or chocolate chunks) </div> <div> 1 cup butterscotch chips or M&M's (your choice) </div> <bR> <div> Put butter, sugars, peanut butter and eggs in a large bowl. Mix with wooden spoon or heavy duty mixer until blended. Add remaining ingredients. You'd better mix the rest by hand. The batter is going to be really stiff. This is a work out! When you have this fully mixed, get out your one-quarter cup measuring cup. You're going to pack the dough into the measuring cup to make large cookies. I spray the cup inside with butter spray first. And spray your cookie sheet too. </div> <bR> <div> Place the cookie dough blobs fairly far apart (4 to 6 inches) on the cookie sheets and pat them down a bit into 3-inch circles. Bake at 350 degrees for 12 to 15 minutes. They will not be completely hard in the middle. Let them rest on the cookie sheet for a few minutes before you remove them, and do it with a large spatula. Let them cool completely on a rack or flat surface before you store them. This recipe will make about 2 dozen cookies depending upon how much dough you are tempted to eat while you bake the cookies. :-) </div> <bR> <div> After you make your first batch, you can start to experiment with your own variations in adding nuts or other chips and candies. Then you'll have your own secret Monster Cookie recipe! </div> <bR> <div> Lime Cookies</div> <div> 2 cups sifted all-purpose flour</div> <div> 1 1/2 teaspoon baking powder</div> <div> 1/2 teaspoon salt</div> <div> 1 cup sugar</div> <div> 2/3 cup softened butter or margarine</div> <div> 1 egg</div> <div> 1 teaspoon vanilla extract</div> <div> 3 tablespoons fresh cinnamon basil, chopped</div> <div> 1 tablespoon finely chopped lime peel </div> <bR> <div> Sift first 3 ingredients; set aside. In large mixer bowl, beat butter until light</div> <div> Gradually beat in sugar; add egg, vanilla, basil and lime peel, beating until very light and fluffy. </div> <div> At low speed, beat in dry ingredients in 3 0r 4 additions</div> <div> Turn out dough onto lightly floured surface; divide in half</div> <div> Shape each half into a roll 6-7 inches long. Roll in plastic wrap. </div> <div> Refrigerate until firm, at least 8 hours. </div> <div> When ready to bake, preheat oven to 375</div> <div> Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet</div> <div> Bake 8-10 minutes or until lightly browned (do not overcook). </div> <div> Immediately remove from sheet with spatula and place on wire rack to cool</div> <div> When completely cool, store in airtight container. </div> <div> NOTE:</div> <div> Rolls of dough may be frozen</div> <div> Thaw for a short time in refrigerator just before baking</div> <bR> <bR> <div> Pineapple Upside Down Cake</div> <div> 1 large can Crushed or Sliced Pineapple</div> <div> 2 cups flour</div> <div> 1 cup sugar</div> <div> 1/2 cup milk</div> <div> 1/2 cup butter</div> <div> 2 eggs</div> <div> 2 teaspoons baking powder</div> <div> 1/2 teaspoon salt</div> <bR> <div> Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple. </div> <div> Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt. </div> <div> Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well. </div> <div> Beat yolks and whites of 2 eggs separately</div> <div> Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. </div> <div> Fold the 2 beaten egg whites and 1 teaspoon vanilla. </div> <div> Melt 2 tablespoons butter in large frying pan. </div> <div> Spread 1 cup of brown sugar over pan. </div> <div> Add pineapple (if Sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit). </div> <div> Pour cake batter over fruit. </div> <div> Bake 45 minutes. [350 degrees] </div> <div> Turn upside-down on serving dish and garnish with maraschino cherries. </div> <div> Whipped cream may be spread over top</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <I><B>Dry Ingredients Ready Mix Recipes</B></I></div> <bR> <div> <B>GOURMET HOT CHOCOLATE MIX</B></div> <div>  11 Cups powdered dry milk</div> <div>   1 cup powdered non-dairy creamer</div> <div>   2 1/2 cups confectionary sugar</div> <div>   1 pound container of instant chocolate drink mix</div> <div> Simply mix all the ingredients together and store in an airtight container!  For a great cup of </div> <div> gourmet hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add </div> <div> 6-8oz. boiling water! This recipe makes about 250 servings, and can be cut in half, or doubled to </div> <div> suit your needs.Truely better than store bought!!</div> <bR> <div> <B>GOURMET MUG O' CHOCOLATE MIX</B></div> <div>   11 cups powdered dry milk</div> <div>   1 cup confectionary sugar</div> <div>   11 ounces powdered non-dairy creamer</div> <div>   2 pounds instant chocolate drink mix</div> <div>   4 heaping tablespoons unsweetened cocoa</div> <div>   1 small box of instant chocolate pudding mix</div> <div> Mix and store in a n airtight container. Use 3 heaping tablespoons per 6-8 ounces of boiling water. BEWARE: For chocoholics only!!!</div> <bR> <div> <B>HOT COCOA MIX</B></div> <div>   3 cups powdered dry milk</div> <div>   1/2 cup unsweetened  cocoa, the better the quality, the better the cup of cocoa!</div> <div>   3/4 cup sugar</div> <div>   1 dash of salt</div> <div>  Again, it's as easy as stir and store! Use 3 heaping tablespoons per mug of hot water!</div> <bR> <div>  <FONT SIZE="2" COLOR="#0000FF" FACE="Arial" ><B>HOT WHITE CHOCOLATE</B></FONT></div> <div>   3 cups powdered dry milk</div> <div>   2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in most gourmet food store, or bakers' supply shops.</div> <div>   2 tsp. grated orange zest</div> <div>   2 cups of white chocolate chips</div> <div> Whir all ingredients in blender only until finely ground! Again, do it in two batches, and don't </div> <div> overgrind or it will clump up in the blender. Use 3 heaping tablespoons per mug of hot water. This </div> <div> is particularly satisfying with a cinnamon stick as a stirrer.</div> <bR> <div> Polenta Lasagna</div> <div> <B>Ingredients</B></div> <div> Polenta</div> <div> 7 to 8 cups water* </div> <div> 7 to 8 cups milk* </div> <div> 2 tablespoons olive oil, plus extra for oiling pan, and for sauteing </div> <div> Salt and freshly ground pepper </div> <div> 1 pound coarsely-ground cornmeal </div> <div> 2 ounces butter </div> <div> 2 tablespoons grated Parmesan </div> <div> 1 cup grated Taleggio </div> <div> Basil Oil, recipe follows </div> <bR> <div> <B>Directions</B></div> <div> When cooking the cornmeal, it is difficult to assess the exact quantity of liquid which will be required, since flours differ in coarseness, plus the humidity and moisture level of the kitchen is a factor in determining the proper ratio of cornmeal to liquid. </div> <div> Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan. </div> <div> Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve. </div> <div> Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired.</div> <bR> <div> Hardwood Smoked Tomato Sauce: </div> <div> 2 onions, quartered </div> <div> 12 Roma tomatoes </div> <div> 2 tablespoons olive oil </div> <div> 1 head garlic, roasted </div> <div> 1 teaspoon dried oregano </div> <div> 3 bay leaves </div> <div> 8 cups canned peeled tomatoes </div> <div> 1 cup dry white wine </div> <div> 3 tablespoons chopped fresh basil leaves </div> <div> 2 teaspoons sugar</div> <div> Salt and freshly ground pepper</div> <bR> <div> Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper.</div> <bR> <div> <B>Tenderloin Bearnaise Serving: 4</B></div> <bR> <div> <B>INGREDIENTS:</B></div> <div> 1 tablespoon olive oil</div> <div> 4 beef tenderloin steaks (filet mignon; </div> <div>    each 1 ½ inches thick and about 4 ounces), defrosted if frozen</div> <div> 1 small onion (for ½ cup chopped)</div> <div> 2 tablespoons distilled white vinegar</div> <div> 2 tablespoons white wine</div> <div> ¼ teaspoon dried tarragon</div> <div> 2 large eggs</div> <div> 4 tablespoons (1/2 sick) butter</div> <div> ¼ cup half-and half</div> <div> 1 teaspoon lemon juice from frozen concentrate</div> <bR> <div> <B>DIRECTIONS:</B></div> <div> 1. Turn on the oven to its lowest setting.</div> <bR> <div> 2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the steaks and cook to desired doneness, 5 to 6 minutes per side for medium rare. If the steaks finish cooking before the sauce is completed, remove to a platter and keep warm in the oven.</div> <bR> <div> 3. While the steaks cook, prepare the béarnaise. Peel and finely chop the onion, then combine it in a small (1-quart) saucepan with the vinegar, wine, and tarragon. Bring to a boil over high heat and continue to boil until only about 1 teaspoon of liquid is left in the pan with the onion (see Note), about 2 minutes. Remove from the heat and set aside.</div> <bR> <div> 4. Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a fork. Place the butter in a 2-cup glass measure and microwave, uncovered, on high, until almost melted, about 45 seconds. Remove the butter from the microwave and stir until completely melted, then stir in the half-and-half, lemon juice, and egg yolks. Microwave the mixture, uncovered, on high, for 1 minute, stirring every 15 seconds with the fork. When done, the sauce will be just slightly thick. Remove from the microwave and stir in the reserved onion mixture</div> <bR> <div> 5. Place each steak on a serving plate, top with ½ cup béarnaise and serve.</div> <bR> <div> Note: Be sure to let enough liquid evaporate, watching it carefully during the final minute. At that point, it will evaporate quickly.</div> <bR> <div> <B>Tenderloin with Mushroom Sauce</B></div> <div> 10 tablespoons Butter</div> <div> 1/4 cup chopped green onion(s)</div> <div> 1 tablespoon Dijon-style mustard</div> <div> 1 teaspoon soy sauce</div> <div> 2 pounds beef tenderloin</div> <div> 8 ounces mushrooms, sliced</div> <div> 2 medium onion(s), finely chopped</div> <div> 2 cloves garlic, finely chopped</div> <div> 1/3 cup dry sherry</div> <div> 4 drops hot pepper sauce</div> <div> 1 cup beef broth</div> <bR> <div> 1. Preheat oven to 425°.</div> <bR> <div> 2. In small bowl, blend 4 tablespoons Butter, green onions, mustard and soy sauce. In 13x9-inch baking dish or roasting pan, arrange beef and evenly spread with mustard mixture.</div> <bR> <div> 3. Bake 15 minutes. Decrease heat to 400° and bake 45 minutes or until desired doneness. Let stand 10 minutes before slicing.</div> <bR> <div> 4. Meanwhile, in 12-inch skillet, melt remaining 6 tablespoons Butter over medium-high heat and cook mushrooms, stirring occasionally, 3 minutes or until softened. Stir in onions and cook, stirring occasionally, 12 minutes or until golden brown.</div> <div> Add garlic and cook 2 minutes</div> <div> Stir in sherry and simmer 5 minutes or until sauce is slightly thickened</div> <div> Serve sauce over sliced beef</div> <bR> <div> <B>Filets Mignon</B></div> <div> Servings...: 2</div> <div>  </div> <div> Ingredients:</div> <div> 1 Tbsp chili powder</div> <div> 1 tsp cumin</div> <div> 1 tsp pepper</div> <div> 1/8 tsp allspice</div> <div> 1/2 tsp sugar</div> <div> 1-1/2 tsp chopped garlic</div> <div> 1 tsp salt</div> <div> 1 tsp Worcestershire sauce</div> <div> 2 7-oz beef fillet steaks</div> <div> 1-1/4 c water</div> <div> 1-1/2 Tbsp Worcestershire sauce</div> <div> 1/2 tsp tomato paste</div> <div> 2 large garlic cloves, thinly sliced</div> <bR> <div> Preparation:</div> <div> Stir together the chili powder, cumin, pepper, allspice and</div> <div> sugar.  Mash the garlic with the salt and stir into the mixture.</div> <div>  Rub the mixture on each steak.  Marinate the steaks, chilled,</div> <div> for at least 1 hr and up to a day. Preheat oven to 500F.</div> <bR> <div> Heat a dish in the oven for 4 minutes.  Add the steaks and roast</div> <div> for 20 min for medium rare.  Transfer steaks to a cutting board,</div> <div> reserving the juices.</div> <bR> <div> For sauce:</div> <div> Simmer water, Worcestershire sauce, tomato paste and garlic</div> <div> until garlic is very soft and liquid is reduced to about 1/2 c.</div> <div> Pour garlic mixture into juices and deglaze.  Strain.  Pour over</div> <div> sliced filets and serve.</div> <bR> <div> My Notes:</div> <div> This recipe originally suggested it was enough for 4</div> <bR> <div> <B>Tenderloin With Mustard & Tarragon Sauce</B></div> <div> Servings...: 6  </div> <div>  </div> <div> Ingredients:</div> <div> 2 lb beef tenderloin, trimmed of fat</div> <div> 2 Tbsp olive oil</div> <div> 1/2 tsp salt</div> <div> 1/2 tsp pepper</div> <div> 3 Tbsp softened butter</div> <div> 3 Tbsp Dijon mustard</div> <div> 1 c dry white wine</div> <div> 1/4 c minced shallots</div> <div> 2 tsp tarragon (1-1/2 Tbsp fresh)</div> <div> 1 Tbsp whipping cream</div> <bR> <div> Preparation:</div> <div> Heat oven to 425F.</div> <div>  </div> <div> Rub the tenderloin with the oil; sprinkle with salt and pepper.</div> <div> Place on a rack in a shallow roasting pan; bake for 30 minutes</div> <div> (or until the centre of the meat reaches 140F for rare or 150F</div> <div> for medium).  Transfer to a platter, cover lightly and let stand</div> <div> for 10 min.</div> <div>  </div> <div> Meanwhile, beat the butter and mustard together and chill.</div> <div> Combine the wine, shallots and tarragon and cook over</div> <div> medium-high heat until reduced to about 3 Tbsp.  Stir in the</div> <div> cream (and, optionally, 8 gherkins cut into thin strips).</div> <bR> <div> Reduce the heat to low and cook until heated through.  Add the</div> <div> butter mixture, stirring until smooth, add salt and pepper to</div> <div> taste.</div> <bR> <div> Slice the tenderloin into 1/2" slices, pour some sauce over.</div> <div> Serve with the remaining sauce.</div> <bR> <div> My Notes:</div> <div> (1)  I omitted the gherkins which is why they're mentioned in the</div> <div> Preparation section but not in Ingredients.  For those who like</div> <div> the sour taste, they might be good.</div> <div> (2)  I use more fresh tarragon perhaps because what I grow on a</div> <div> pot on the balconny does not have the flavour it should.</div> <bR> <bR> <div> <B>Beef and Sauce</B></div> <div> Yield:                      8 to 10 servings</div> <bR> <div> 2 to 3 pounds fillet of beef, trimmed and tied  (I don't tie it)</div> <div> 1 tablespoon unsalted butter, at room temperature</div> <div> 1 teaspoon Dijon mustard</div> <div> 2 teaspoons kosher salt</div> <div> 2 teaspoons coarsely ground black pepper</div> <bR> <div> Preheat the oven to 500 degrees F.</div> <bR> <div> Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.</div> <bR> <div> Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet to your preference.</div> <bR> <div> Notes:</div> <div> -  Be sure your oven is very clean or the high temperature will cause it to smoke.  </div> <bR> <div> -  I line the baking pan with long pieces of Release foil so I can simply fold them over the top when it comes out. First I drain the juices into a pan to make au jus and then cover the meat to rest.</div> <bR> <bR> </td> </tr></table></body>