For dinner tonight we will be having Filet Mignon with Merlot Sauce, Gratin Dauphinois, and Garlic Brocolli. YUMMY! These are some of our favorite recipes!!! I highly recommend them.
* Exported from MasterCook *
Filet Mignon With Merlot Sauce
Serving Size : 6
1 bottle Merlot - (750 ml)
2 cans low-salt chicken broth - (14 1/2 oz ea)
1 can beef broth - (14 1/2 oz)
2 tablespoons unsalted butter - (1/4 stick) -- room temperature
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 filet mignon steaks, 1" thick - (6 oz ea)
Salt -- to taste
Freshly-cracked black pepper -- to taste
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1. Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate.
3. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.
Source: "Bon Appétit, August 1998"; Recipe from the R.S.V.P. column - Henrietta's Table, Cambridge, MA
* Exported from MasterCook *
Gratin Dauphinois
Recipe By :Jill Melton
Serving Size : 7
1 garlic clove -- halved
cooking spray
6 red potatoes -- peeled, cut into 1/8-inch slices (about 2 pounds)
2 tablespoons butter -- melted
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup Gruyere cheese -- shredded (2 ounces)
1 cup skim milk
1. Preheat oven to 425º.
2. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
3. Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.
4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.
Description: "Scalloped Potatoes with Cheese"
Source: "Cooking Light Magazine, January/February 2002, page 164
