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Menu Plan for Fall I: Week 9, Day 2

Steak with Marchand de Vin Sauce
Turned Potatoes and Carrots

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

       The Turned Potatoes and Carrots make an impressive side dish and, while they are a bit fussy, they're not difficult.  The Marchand de Vin is another French Classic - but this is an easy adaptation.

Filet Mignon with (simple) Marchand de Vin Sauce

Total time: 30 minutes
   This sauce in lovely with filet mignon, but use any tender steak that you like.  Use a hot skillet or grill pan to cook quickly, adjusting time for desired degree of doneness.  The sauce is simple, but intensely flavorful... And easier than the original.

Filet Mignon with (simple) Marchand de Vin Sauce Ingredients:

 Instructions:

Turned Potatoes and Carrots

Total time: 45 minutes
     These look trickier than they are: they take a bit of work and planning but make an impressive side dish for steaks or roasts.  The carving and blanching can be done in advance, making it an elegant party dish as well. You should be able to turn potatoes and carrots for 2 people in 5 - 10 minutes.

Turned Potatoes and Carrots Ingredients:

 Instructions:

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
bowl, small saucepan with lid, large saucepan,
medium nonstick skillet, large skillet

Fill large saucepan half full of water, heat to boiling
Fill bowl half full of cool water
Clean mushrooms
Select mushroom caps for garnish, chop rest
Chop ham for sauce reserve 1 slice for garnish
Chop shallots
Chop garlic
Put chopped mushrooms, ham, stock, wine, shallot,
   garlic in saucepan, boil, reduce heat, simmer hard
Peel potatoes, put into bowl of water
Select a potato, make 'turned' potatoes
Repeat, keeping finished potatoes in water
Peel carrots, make turned carrots

Blanch turned potatoes, carrots for 5 minutes
Drain potatoes, carrots, allow to cool
Slice mushrooms, Prosciutto for garnish
Heat oil in skillet, sauté mushrooms, ham for garnish
Heat butter, oil in skillet, sauté potatoes/carrots
Dissolve cornstarch in stock, set aside
Remove mushroom/ham garnish, set aside
Turn/flip potatoes, carrots
Strain sauce, reheat
Heat skillet for steak
Add cornstarch to sauce, thicken, cover, keep warm
Sauté steaks
Finish potatoes, carrots
Turn steaks
Spoon some sauce on plates
When steaks are ready, place on sauce, garnish
Add potatoes, carrots to plates
Serve, remaining sauce on the side