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Steak Diane

Serves: 4

Ingredients:

3 tbsp. olive oil
2 tbsp. dijon mustard
2 lbs. beef tenderloin tip steak cut into

inch strips

1 tsp. fresh rosemary leaves

cup sour cream

cup onions, medium diced

1 tbsp. fresh parsley, chopped
2 cups mushrooms

” slices

salt and pepper to taste

Method:
1. Set temperature to 350°F. Heat oil in skillet.
2. Saute beef until almost cooked through. Remove beef

and keep warm.

3. Add onions and mushrooms to the oil and saute until soft.
4. Lower to 300°F. Return meat and any collected juices to

the skillet.

5. Add remaining ingredients and simmer for about 5

minutes.

6. Add salt and pepper to taste. If needed, a small amount

of beef stock can be used to thin before serving.

Stuffed Artichokes

Serves: 4

Ingredients:

4 artichokes, stems and outer leaves removed

cup olive oil

3 cups chicken stock

Stuffing Mixture:

2 cups dry breadcrumbs

1 cup grated romano cheese

2 tbsp. fresh parsley, minced

3 tbsp. onion, minced

2 cloves garlic, minced

tsp. black pepper

2 tsp. salt

Method:
1. Mix all the stuffing ingredients together. Divide the

stuffing mixture among the artichokes. Press the mixture
down into the artichoke. The stuffed artichoke will almost
double in size. Place the stuffed artichoke in the skillet.
Drizzle the oil over the artichokes. Add enough of the
stock to come up about

of the artichoke.

2. Set the temperature to 300°F. Allow the contents to come

to a boil and boil for 5 minutes. Lower the temperature to
warming. Cover and cook for about 1

hours or until the

artichokes are tender.

To serve: Stuffed artichokes are usually served as a course.
Some prefer to serve them as a starter.