Meat's

Marinated Filet Mignon

Servings: 4

• 4 Filets, 14 oz. each
• 6 Mushrooms,sliced
• 2 Slices bacon, quartered
• Salt and pepper
• 1 ts Crushed black peppercorns
• 3 Bay leaves
• 1/2 ts Allspice
• 5 Cloves
• 1 c Brandy
• 1 c Burgundy
• 1 c Vegetable oil
• 1/2 c Butter
• 3 tb Flour
• 2 c Beef stock
• 1 c Marinade
• 16 Whole mushrooms

Make two slits in each filet,about 3" long and
not quite to the underside.Stuff these with
slices of mushroom,bacon pieces and salt and
pepper.Make marinade in a 9 x 9 x 3" pan or
dish by combining the peppercorns, bayleaves,
allspice,cloves,brandy, burgundy and vegetable
oil.Place prepared filets in this mixture and
refrigerate for 24 hours or more. Remove and
drain filets,when ready to cook.Grill according
to taste,rare,medium or well done.To make a
sauce to cover meat,melt the 1/2 cup butter in
a small saucepan.Stir in flour and brown. Blend
in until smooth,the beef stock and 1 cup of
marinade.Stir in mushrooms and heat through.Pour
sauce over filets.Serves 4.Decorate with parsley
and onion rings. Recipe is from Brennan's
Restaurant in New Orleans.

Mom's Famous Garlic Cross Rib Roast

Usually served with pan roasted potatoes.
Leftovers are perfect served over warmed,
sliced baguettes with extra sauce.

Serves 8-10

• 1 Cross Rib Roast (5-7 lbs.)
• 1/3 cup Dijon mustard
• 10 large garlic cloves crushed
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• salt and pepper to taste
• 1 tablespoon dry mustard
• 2 tablespoons light olive oil
• 1 tablespoon paprika
• 1 1/4 cup water
• 1/2 cup red wine
• 1 packet beef gravy mix
• 1 packet dry onion soup
• 1 10 ounce can Golden Mushroom Soup

Pre-heat oven to 375 F.
A Cross Rib is a cut that is between the
shoulder, (sometimes known as the chuck) and
rib of a the whole side of beef. You may have
to ask for it if you do not find it in the meat
section. This roast resembles a round roast,
but is surrounded about three quarters around
with short ribs. Generally, it is not as
expensive as the classic rib roast but it is
not a tough bargain either
(such as rump or blade).
Place meat in a shallow roasting pan. Make a
paste by mixing the mustard with the garlic,
some salt and black pepper, garlic powder, dry
mustard, oil and paprika. Spread over roast-
top and sides. Make additional paste if meat
is not well covered. On side of roast, pour in
water, wine, beef gravy mix and onion soup
powder. Sprinkle top of roast generously with
extra garlic and paprika. Cover roast with
foil.
Roast at 375 F. for the first hour. Reduce
temperature to 350 F. and continue roasting for
a couple of hours (depending on desired doneness)
-basting every so often. Remove foil during last
half hour of cooking.
Remove meat slice thinly. In roasting pan, stir
in Golden Mushroom soup with pan juices, mixing
well. Pour some of this over meat, offering
remaining as gravy.
Serve cold (leftovers) sliced thinly on a garlic
toasted French hard roll, with dijon and white
horseradish, side salad.