GOURMET RECIPES
INGREDIENTS:
butter
Fillet of Beef
shallots
red Burgundy
flour
Mozzerella  Cheese
(optional)
STEAK:
In a skillet, heat: 1 tablespoon butter. In it, cook over
High heat, 4 Fillets of beef, each 1 1/2 inches thick, for
about 4 minutes on each side, or until browned and
done to taste. Remove fillets to warm serving platter   
and keep warm. Drain fat and return skillet to Moderate
heat.

SAUCE:
Add: 1/2 tablespoon butter and 1 tablespoon minced   
shallots and cook for 30 seconds. Add 1/2 cup red
Burgundy and cook until wine is reduced to about half.
Mix: 1 teaspoon flour  with 1 teaspoon butter to a
smooth paste. Stir in and cook for 30 seconds. Stirring
constantly.
SWIRL in 1 tablespoon butter to melting and add 2
tablespoons of red Burgundy.
Remove from heat.

Spoon sauce over fillets and serve immediately.

As an extra Gourmet touch:
Place one slice of Mozzerella cheese on each fillet,
place under preheated broiler for 30 to 45 seconds.
Spoon sauce over and serve immediately.
STEAK CHEVILLOT
FOR THE FINEST OF BEEF and WINES
GO TO THE GOURMET PRODUCT
SECTION OR FOR A MORE EXTENSIVE
SELECTION: ENTER HERE
FINE WINES, GIFT BASKETS,
FRUIT, DESSERTS, MEATS & MORE.  
       EXTENSIVE SELECTION.
start your visit here
INGREDIENTS;
OLIVE OIL
ONION
CARROT
CELERY
SALT,PEPPER
TOMATO SAUCE
PROSCIUTTO HAM
CAPERS
VEAL CHOPS
FLOUR
BUTTER
LOMBATINNA DI VITELLA ALLA PASSETTO
( VEAL CHOPS WITH MUSHROOM SAUCE)
SAUCE:
In a small pan, heat: 2 tablespoons Olive Oil.
In It ,Cook:
2 tablespoons minced onion, 2 tablespoons minced carrot,
and 2 tablespoons minced celery. Cook 10 minutes ,
stirring frequently.

Add: 8 medium mushrooms (minced) 1/2 teaspoon salt, 1/4
teaspoon pepper and cook for 10 minutes longer, stirring
frequently.

Add: 1 cup tomato Sauce, 1/2 cup shredded  prosciutto
ham, 1 1/2 tablespoons chopped capers and cook ,at
medium heat  for 25 minutes. Stir occasionally. Check
frequently and adjust temperature according to your stove.

VEAL:
DIP: 4 veal chops into flour and sprinkle with salt and
pepper.
Saute in: 1/3 cup butter for 3 minutes on each side or until
lightly browned, ADD the mushroom sauce, cover and
cook over LOW heat for 20 minutes.

Serve  on a bed of  fettuccini   

For an added treat: Have  small loaves of good french
bread (uncut) for your guests to tear and dip into a Very
good  (olive) dipping oil, placed in individual small serving
bowls.
YOU WILL BE REMEMBERED FOR THIS MEAL!!

More guests?  Just double the recipe.
NOTE:
This does Not
freeze well