Menu Plan for Fall I: Week 1, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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!

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:


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:


Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 medium bowls, 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
Dissolve cornstarch in stock
Strain sauce, return to heat
Thicken sauce, remove from heat, cover, keep warm
Brush steaks with oil
Stir potatoes, carrots
Mind the roasting shallots, garlic, remove if done
    (unwrap, check then wrap to keep hot)
    Pause while stuff cooks
Cook steaks
Arrange shallots, garlic on platter
Turn steaks
Serve potatoes, carrots
Remove steaks, drizzle with sauce
Serve everything

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