Meat's

Steak Diane

Servings: 4

• 4 Filet mignon steaks, 6 oz-each
• Salt & pepper to taste
• 2 tb Olive oil
• 2 tb Butter
• 3 tb Chopped chives or shallots
• 2 tb Cognac
• 3 tb Chopped parsley
• 1 ts Imported mustard
• 1/2 ts Worcestershire sauce
• 2 ts Meat broth

Place meat on a flat surface and pound with a flat
mallet to about 1/4 inch thickness; sprinkle meat
on both sides with salt and pepper. Heat 2 tbs oil
and 2 tbs butter in large skillet and when very
hot, add two of the steaks. Cook about 1-1/2
minutes on one side and turn; cook 30 seconds on
the other side. Do not cook much longer or they
will be overcooked and dry. Transfer
steaks to a hot serving dish. Add other steaks to
the skillet and cook them identically in the fat
remaining in the pan. Transfer steaks to serving
dish. Remove skillet from heat and add chives.
Return skillet to stove and cook about 10 seconds.
Add cognac and stir. Add parsley, mustard and
Worcestershire sauce; add broth and stir. Swirl
in remaining tbs of butter. Sprinkle the steaks
with pepper and pour the sauce over them;
serve at once.

Stuffed Steak Roll

Servings: 2

• 1/2 lb Boneless Top Round *
• 4 ts Water
• 1 tb Butter Or Margarine
• 1/2 c Cornbread Stuffing Mix
• 2 tb Shredded Carrot
• 2 Green Onions, Sliced
• 1 ts Water
• 1 ts Kitchen Bouquet
• 2 ts Butter Or Margarine
• 2 ts Unbleached Flour
• 1/2 c Water
• 2 ts Dry Sherry
• 1 ts Kitchen Bouquet
• 1/2 ts Instant Beef Bouillon

* Meat should be 1/2-inch thick.
Use meat mallet to pound the steak to 1/4-inch
thickness. In a 2-cup measure micro-cook 4 t
water and 1 T butter or margarine, uncovered,
on 100% power about 45 seconds or until butter
is melted. Stir in stuffing mix, carrot and
green onion. Spread mixture to within 1/2-inch
of the edge of the meat. Roll up jelly-roll
style starting with the narrow end. Tie steak
with string or use wooden picks to secure.
Place meat, seam side down, on a nonmetal rack
in a shallow baking dish. Micro-cook, uncovered,
on 50% power for 4 minutes. Meanwhile, stir
together 1 t water and 1 t kitchen bouquet.
Brush over the meat roll. Turn meat roll over.
Brush again with kitchen bouquet mixture.
Micro-cook, uncovered, on 50% power for 4 to 7
minutes more or till meat is done, rotating dish
every 2 minutes. For the sauce, in a 2-cup
measure micro-cook 2 t butter or margarine,
uncovered, at 100% power for 30 to 45 seconds
or until butter is melted. Stir in flour. Add 1/2
c water, sherry. 1 t kitchen bouquet, and beef
granules; mix well. Micro-cook, uncovered, on
100% power for 1 1/2 to 2 1/2 minutes or till
thickened and bubbly, stirring every 30 seconds.
Slice meat roll into 1/2-inch thick slices.
Remove string or wooden picks.
Serve sauce with meat.