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Dill Pickles Pickled Okra

Archive for February, 2014

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

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Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

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This winning combination is known in the classic French repertoire as tournedos Rossini.  The story is that the composer Rossini, a devoted fan of truffles, asked a chef to prepare this dish.  The chef balked.  The maestro said that if the chef was offended, the maestro himself could prepare the dish quickly while the chef’s back was turned.

Prepare this when you are pouring a very good red wine, and you will not be disappointed!

Beef Filet with Foie Gras and  Truffles    Beef Filets with Foie Gras


For the Sauce:

  • 2/3  cup Rainwater Madeira wine (or other Madeira, substitute a Port or Sherry if you must)
  • 2 tablespoons minced shallot
  • 1 sprig fresh thyme
  • 1 small bay leaf
  • 2 cups veal stock (beef stock as substitute)
  • 2 teaspoons arrowroot mixed with 1 1/2 teaspoons water (corn starch for substitute)
  • 2 tablespoons cold unsalted butter
  • 3/4 teaspoon kosher salt, and salt to taste
  • freshly ground black pepper
  • 1/2 teaspoons red wine vinegar
  • 1 ounce fresh or preserved black winter truffles


  • 4 (6 ounce) beef filet (tenderloin) about 1 1/2 inches thick, at room temperature
  • kosher salt and fresh ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 4 (1 ounce) grade A or B duck foie gras medallions


To make the sauce, in a saucepan combine the wine, shallot, thyme and bay leaf.  Bring to a gentle simmer and cook until the wine is reduced to a light syrup coating the shallots.  The wine may flame briefly.

Pour the stock into the wine reduction and simmer this until reduced by half.  Skim off any impurities that rise to the top.  If the sauce is not thick enough, add the arrowroot mixture and bring to a full boil to thicken.  Lower the heat and whisk in the butter.  Season with 3/4 teaspoon of salt, pepper and vinegar.  Slice the truffle paper thin with a truffle slicer, mandolin or very sharp knife and add to the sauce. Set aside and keep warm.  You may need to adjust the consistency when ready to serve, just add a little water.

Rinse and pat the filets dry.  Season them with salt and pepper on both sides.  Heat a heavy skillet over low heat.  Add a little vegetable oil and raise heat to high.  Saute’ until the steaks are a nice brown, about 4 minutes.  Flip and brown the other side about 4 minutes.  If needed, brown the sides of the beef by standing them on their sides.  Transfer to a plate and keep warm.

Wipe out the skillet, and return to high heat.  Season the foie gras with salt and pepper to taste.  Add the medallions to the skillet and cook for 1 to 2 minutes or until a deep brown on the bottom.  Drain any fat.  Flip the foie gras with a metal spatula.  Cook for 1 to 2 minutes on the other side.  Remove and drain on paper towels.

To serve,  place beef medallions in the center of warmed plates.  Remove and strings from the medallions, if there are any.  Top beef medallions with the foie gras and cover with the truffle sauce, making sure a couple of the truffle slices rest on top of the beef and foie gras.  Serve immediately.  Makes 4 fabulous servings.


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Categories : Main Courses
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