Steak Diane

Flatten steaks to 3/4 thickness by placing in plastic bag and hitting them with a mallet or pan. Place on plate, drip soy sauce on them and salt and pepper to taste.

Mix consommé, Dijon mustard and cornstarch in bowl, set aside.

Add 1 Tb of butter to pan. Heat pan until butter bubbles, add steaks, cook 2-3 minutes per side, and remove from pan and cover.

Add consommé mixture to pan and remaining butter, stir, making sure to get all the bits from the bottom of the pan. Add steaks back to the pan.

At this point if you are feeling adventuresome, remove pan from stove, add cognac (no more than 2 oz) and light with a long match. Very impressive, be careful.

Plate, drizzle gravy over steaks and serve.

Note: The general rule of thumb for medium rare is 1 minute per 1/4 inch thickness per side. A 2 inch thick steak would take 8 minutes per side.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

Apple Tart Tatin

Prepare half a Never Fail Pie Crust, set in refrigerator for 30 minutes. Meanwhile, peel and quarter the apples. Place in bowl with zest, lemon juice and ½ cup of the sugar. Set aside. Soften 3 Tb of the butter and spread over inside of a heavy cast iron frying pan (You may use cake or pie pan). Sprinkle a ¼ of an inch of sugar into the bottom of the pan, arrange the apples (this will become the top) in a pattern. Sprinkle with sugar and a tablespoon of the melted butter. Repeat until all the apples, sugar and butter have been added. Roll out dough and place over the top of the apples. Tuck sides and pierce crust in 6 places with a small knife to vent steam.

Place the pan over moderate heat on the top of the stove for 4-5 minutes to thicken the juices. Remove from stove and place in the center of a 425 degree pre-heated oven. Bake for 30 -35 minutes until the crust is golden. Remove from oven and place over moderate to high heat on stove and heat for 5 minutes, shaking the pan the entire time. This will loosen the apples from the pan and evaporate the juices. Place a serving plate over the top of the pan, invert quickly, shaking pan to release apples. Don’t panic if some of the apples stick to the pan, simple remove them carefully and replace on tatin. Sprinkle top with powdered sugar just prior to serving.

• Meal Plans
  

• Quick Meals Planner
• Special Occasion Planner
• Create a Meal Plan
• View My Meal Plans

  Add to Meal Plan Box

Print This Meal Plan