Medallions Of Beef Oregon Blue From Timberline Lodge

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Vegetarian	Beef, Cookbook, Vegetable, Vegetarian	6	Servings

INGREDIENTS

6		6 ounce beef tenderloin
		medallions
1/4	c	Butter
1	c	Sliced onion
3/4	c	Heavy cream
2	T	Parsley, chopped
1	T	Chives, chopped
1/2	c	Oregon Blue cheese, crumbled
		Garnish with 1 teaspoon of
		the crumbled Blue cheese

INSTRUCTIONS

In a large pan saute the beef medallions in butter until browned on
each side, approximately 6 minutes to a side. Remove from the pan.  Add
the sliced onions and saute' for 3 minutes. Add the cream. Cook  over
medium high heat until reduced by half. Add the parsley, chives,  and
crumbled Blue cheese. Stir until well combined. Pour over the
medallions. Garnish with 1 teaspoon of crumbled Blue cheese for each
serving.  Approximate preparation time: 30 minutes.  My Notes:  Served
at Timberline Lodge, Mount Hood, Portland, Oregon Published in
Timberline Lodge Cookbook (1987) by Leif Eric Benson (Certified
Executive Chef of Timberline Lodge since 1979.)  If you see the movie
"The Shining" you will see the lodge. It was  used for all the exterior
shots. Scary place. Our Timberline is NOT  scary. It is ski resort on
top of Mount Hood, within minutes from  downtown Portland. The lodge
has rooms, a gourmet restaurant, pool.  Built during Depression by WPA
from timber in the area. The cookbook  has gorgeous photos.  MC
formatted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by:
Timberline Lodge Cookbook (1987) by Leif Eric Benson  Posted to
MC-Recipe Digest V1 #373, by Brenda Adams  <adamsfmle@sprintmail.com>
on Wed, 15 Jan 1997.

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