| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Beef, Jewish | 2 | Servings |
INGREDIENTS
| 3 | lb | Filet mignon |
| 1 | c | Dry burgundy |
| 2 | sl | Guinea hen breasts (or chicken breasts) |
| 2 | tb | Pate |
| 1 | lg | Mushroom cap; sauteed |
INSTRUCTIONS
: Preheat oven to 400 F degrees. Saute the steak for 1/2 minute in the wine. Place steak, Guinea hen breasts, pate, and mushroom cap on a baking sheet, but first seal it in aluminum foil (Disraeli's chef had to use a covered pan; you can too). Bake in oven for 25 minutes ~ 5 minutes longer for medium well done. Makes 2 servings. _The Joys of Jewish Cooking_, Stephen and Ethel Longstreet, 1974. Weathervane Books, LoC 74-229. Typos by Jeff Pruett From: Jeff Pruett Date: 07 Dec 96 Posted to MM-Recipes Digest by BobbieB1@aol.com on Nov 23, 1998
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