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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Fall I: Week 1, Saturday

Wild Mushroom Omelet
Grilled Beef Tenderloin with Red Wine Reduction
Grilled Potatoes and Carrots Dijon

Cooking time:  60 minutes for menu          Cooking schedule: see below for instructions

       We did the steak, shallots/garlic and potatoes/carrots on the barbecue grill.  You can just as easily do them in the kitchen using the cook top and oven.  If you can't find wild mushrooms use cremini, oyster, whatever looks good!

Wild (Forest or Field) Mushroom Omelet 

Total time: 20 minutes  
    A sure sign of fall is when we start seeing cars parked along the sides of the roads, their owners gathering and/or selling wild mushrooms.  Use any type that appeals to you, wild or cultivated, a variety if possible.

Wild (Forest or Field) Mushroom Omelet Ingredients:

 Instructions:

Steak with Roasted Garlic and Red Wine Reduction

Total time: 60 minutes 
    In the summer cook these quickly on the barbecue; in winter, quickly sear in a hot skillet.  Either way, do it at the last minute so they don't get too well done.  The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.

Steak with Roasted Garlic and Red Wine Reduction Ingredients:

 Instructions:

Grilled Carrots and Potatoes Dijon  

Total time: 35 minutes 
   Dijon-style mustard lends a bite to these roasted vegetables, not much.... Just a little, to make them interesting.  They can be done on the barbecue or in the oven; either way, stir them once or twice.

Grilled Carrots and Potatoes Dijon Ingredients:

 Instructions:

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 medium bowls, medium skillet, small
nonstick skillet or omelet pan, small saucepan, foil,
barbecue grill and grill pan or large skillet and
baking sheet

Turn on/light barbecue grill and/or oven (400F, 200C)
Peel all shallots
Prepare garlic/shallot packets, start to cook
Chop shallots for sauce
Put chopped shallots, wine, etc. in saucepan, reduce
Mix mustard, oil, garlic, thyme
Peel, cut carrots
Slice potatoes
Mix carrots, potatoes, mustard
Put in pan, start to cook
Mind the wine reduction, add stock, vinegar
Mind the roasting shallots, garlic
Snip herbs
Chop shallots, mince garlic for omelets
Sauté shallots, garlic for omelets

Clean mushrooms, cut
Add mushrooms to shallots, sauté
Dissolve cornstarch in stock
Strain sauce, return to heat
Thicken sauce, remove from heat, cover, keep warm
Whisk 2 eggs
Brush steaks with oil
Stir potatoes, carrots, remove from direct heat
Mind the roasting shallots, garlic, remove if done
    (unwrap, check then wrap to keep hot)
Remove mushrooms, divide in half
Start to make omelet
Add mushroom/shallot to first omelet
Finish omelet, remove to plate cover with lid or foil
Make second omelet
Serve omelets
Done?  Cook steaks
Arrange shallots, garlic on platter
Turn steaks
Serve potatoes, carrots
Remove steaks, drizzle with sauce
Serve everything

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