Beef Tenderloins w/ Mustard Sauce
Serves 4

4 tenderloin steaks (6 oz. each)
3 tablespoons coarsely ground pepper
2 shallots, peeled
¼ cup Marsala wine
1 tablespoon Dijon mustard
1/3 cup heavy cream
Salt

1)  Coat steaks with pepper and salt on both sides.  Heat a cast-iron skillet over medium heat until very hot.  Place steaks in pan and cook 8 minutes on each side for medium-rare.  Transfer steaks to a plate to rest while you make the sauce.

2)  Mince shallots and cook on low heat in the same skillet that the steaks were cooked in.  Add Marsala wine and cook, stirring constantly for one minute until reduced to 1 tablespoon.  Stir in mustard and cream and simmer.  Taste, then season with salt and pepper if needed.  Serve sauce over steaks.

 

Oven Fries
Serves 4

4 potatoes, Yukon gold or Russet
2 tablespoons oil
6 sprigs fresh thyme or 2 teaspoons dried
Salt and pepper

1)  Heat oven to 425.  Cut potatoes lengthwise into thick slices, then into ½ inch strips.  Place in a bowl of cold water until ready to use.  Drain potatoes and dry well on paper towels. 

2)  Toss fries with oil and place on baking sheet.  Scatter thyme over potatoes.  Bake for 35-40 minutes, turning occasionally, until all sides are brown and crisp. 

3)  Remove from oven and sprinkle fries with salt and pepper.  Serve immediately.

 

White Bean and Mushroom Ragout
Serves 4

½ pound assorted mushrooms
1 tablespoon oil
2 cloves garlic, minced
½ cup white wine
1 16 oz. can cannellini beans, drained and rinsed
¼ cup water

1)  Clean mushrooms and cut larges ones in half or slices.

2) In a large skillet, heat oil over medium heat.  Add mushrooms, garlic, and salt and pepper to taste.  Cook for 3 minutes until mushrooms are lightly browned.  Add wine, beans and water; cook for 3 minutes more, until mushrooms are soft and beans are heated through.  Taste and adjust seasoning if needed.

Serve immediately or keep warm until ready.