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Steak Provencal

Ingredients:

2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeno peppers, diced
8 mushrooms, sliced
1 Tablespoon diced garlic
3 medium onions, chopped
1/4 cup butter
1/4 cup olive oil
4 tomatoes, peeled, seeded and chopped
1/2 cup white wine
8 ounces tomato puree
1/2 teaspoon bouquet garni
4 steaks, individual fillets or strip steaks

Directions:

Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.

Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.

Broil or barbecue steaks.

Pour sauce over steaks and serve.

Serves:  4

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Noisette de Filet Magnon de Porc au Miel (Tenderloin of Pork with Honey)

Ingredients:

3 pounds pork tenderloin
1/2 cup olive oil
5 onions
1 tablespoon honey
1/2 cup butter
1 cup milk
1 tablespoon flour
sprig of thyme
salt and pepper

Directions:

Peel and chop four of the onions and sweat in butter and thyme until they begin to take color. Add the honey and let the mixture stew for 15 minutes. Roast the pork tenderloin in a preheated 400 degree oven from 30 minutes. Remove from the oven and let it rest for 10 minutes. Cut the fifth onion into round slices, soak in the milk and season with salt and pepper. Coat the onions in flour and fry in olive oil. Slice the tenderloin, put two pieces on each plate, place some rings of onion around the edge, and cover with the sauce.

Serves 6
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Moussaka Recipe

Ingredients:

1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
2 medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese

Directions:

Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.  Cook slowly until liquid is absorbed; set aside to cool.  Then add eggs, cheese and 3 Tablespoons bread crumbs.  Mix well and season to taste.  (For variety try nutmeg or garlic.)  Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.  (May be fried if desired, using additional butter.)  Sprinkle the bottom of a 9×13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.  In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.  Cook until thick, stirring constantly.  Remove from heat and slowly add heated sauce to eggs; add cheese and mix.  Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.  Cool at least 30 minutes before serving.

Note: The flour of moussaka improves if it is baked the day before serving and is reheated.

Serves: 8
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Pork Tenderloin with Lime Cilantro Pesto

Ingredients:

1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish

For Marinade:

1/2 cup white wine
2 cloves garlic, minced
1 Tablespoon olive oil

For Pesto:

4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil

Directions:

For marinade:  Combine all marinade ingredients and set aside.  Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish.  Top with marinade, cover and refrigerate overnight.

For pesto:  In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree.  Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin.  Sprinkle grated cheese over pesto.  Reform tenderloin and tie with kitchen twine to secure.  Spread remaining pesto over tenderloin and chill for several hours.

Preheat oven to 400 degrees.  Place tenderloin on a rack and bake until firm (about 25 minutes).  Remove from oven and cover to keep warm.  Reserve all juices.  Remove string and cut tenderloin into slices.  Fan slices on a platter.  Top with warm juices and sprinkle with toasted pine nuts.

Serves: 4 – 6

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