Recipes Included On This Page Stuffed Portobellos Stuffed Tenderloin Steaks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Stuffed Portobellos Recipe By : CIA (Culinary Institute of America ­ Joe Diperi) Serving Size : Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Portobello mushrooms Mild Italian sausages Bread crumbs Chopped parsley Shredded provolone Extra-virgin olive oil Quantities according to number of mushrooms to be stuffed. Take off outer skin of Portobello mushrooms. Cut off stem. (Keep it for other uses). Scrape out gills (keep for other uses). Marinate mushrooms with garlic and a little oil (not too much oil, as mushrooms would absorb it and turn mushy). Stuffing Use Italian sausages (mild). Remove casing. Chop meat off. Fry meat in a little oil until nice and brown. Mix constantly to get meat to crumble. Let it cool. Pour meat in a bowl. Add bread crumbs, chopped parsley and shredded provolone. Mix with extra virgin olive oil. Do not add salt. Mix well; add olive oil if needed to bind mixture until it looks chunky. In the meantime, prebake mushrooms for a few minutes under grill, smooth side facing fire. Place mushrooms in baking dish. Add stuffing. Bake for 5 to 6 minutes, until cheese melts. Serve with mixed greens. Contributed to the FareShare Gazette by Claudia; 14 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Tenderloin Steaks Recipe By : CIA Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 beef tenderloin steaks [each 2 1/2 inches thick] Make a small incision on the side of each piece of beef, nearly all the way. Mix finely chopped onions, finely chopped parley, chopped black olives and finely chopped anchovies in a bowl. Add ground black pepper, but no salt. Mix stuffing. Using a teaspoon, stuff tenderloins. Hold them closed with a toothpick. In a pan, bring olive oil to high, until it is smoking. Sear tenderloins, turning them on other side, until cooked until desired doneness. Remove from pan. Reserve and keep warm. Sauce Remove excess fat from pan. Deglaze with red wine. Reduce; scrape with wooden spoon. Add brown stock, chopped fresh tomatoes and chopped parsley. Add a touch of salt and parsley. Serve immediately. Claudia's note: I taped this show. It is sparse in details but anyone can understand how to do it. Contributed to the FareShare Gazette by Claudia; 14 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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