From: Greg Reynolds
Date: Thu, 28 Sep 2000 10:34:44 -0400
Intertwined threads of loving red meat & "potatoes have feelings, too"
made it a must to post these two recipes:
Filet Mignon Whiskey Tarragon
1/4 cup chopped shallots
1 tablespoon olive oil (extra virgin)
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon barbeque sauce
1/2 cup bourbon
1 cup beef stock
1/4 cup fresh chopped tarragon
4 good-sized (6 to 10 ounce) filet mignon steaks
Salt and pepper, to taste
Prepare grill (or broiler) for steaks
Saute shallots in olive oil 5 to 6 minutes until caramelized, but not
burned. Add brown sugar, mustard, Worcestershire sauce, barbeque sauce
and bourbon. Bring to a boil and 'reduce' by half. Add beef stock and
continue to reduce, stirring frequently, until sauce coats the back of a
spoon. Add tarragon, and keep sauce warm until serving.
While sauce is reducing, season steaks lightly on both sides with salt
and pepper, and grill or broil to the desired doneness. Top each steak
with Whiskey Tarragon Sauce and serve immediately.
Garlic Mashed Potatoes
2 pounds (about 12) Red Bliss potatoes, unpeeled
1 cup cream
2 tablespoons butter
2 teaspoons minced garlic
1/4 cup grated parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper, to taste
Boil potatoes in salted water (10 to 15 minutes) until soft when pierced
with a fork.
While potatoes are boiling, place cream and butter in a saucepan and
boil about 10 minutes until reduced by half.
Drain potatoes (do not peel) and place in a mixing bowl. With an
electric mixer (or by hand if you want some exercise), mash potatoes,
adding reduced cream, garlic, Parmesan, and basil. Season to taste with
salt and pepper.
Add blessing appropriate to your answers on the religion quiz and enjoy
your place atop the food chain.
Greg
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