Tournedos Brennan Recipes

Steps:

• Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
• In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
• Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
• Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
• Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
• Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.

Steps:

• Preheat oven for buscuits based on package directions.
• Fry and crumble 1 lb hot sausage.
• Crack and whip eggs with 1/4 cup milk.
• Place eggs in large skillet and add salt & pepper.
• Fry bacon, place in warming dish.
• Place busicuts in oven.
• Start fire under eggs.
• Heat 1/4 cup bacon grease in large saucepan.
• Add 1/4 cup flour and brown.
• Add 2 cups milk and thicken.
• Add 1 lb crumbled sausage.
• Cook sausage patties according to package directions.
• Cook pancakes according to package directions.

Steps:

• 1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.
• 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.
• 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.
• 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.

Steps:

• Position rack in center of oven and preheat to 350°F.
• Whisk all ingredients until smooth and pour into shell.
• Bake about 25-30 minutes, until filling is set.
• Sugar Pie is best served slightly warm or at room temperature.
• Serve with Chantilly Cream.
• Variation: Add 1/2 cup chopped, toasted walnuts to the filling.

Steps:

• GLAZED: beat egg white with water - brush over pastry before baking.
• SHINY: using a soft brush - brush on just enough cream to cover before baking.
• SUGARY: Brush with milk, sprinkle with sugar before baking.
• RICH BROWN: brush top with melted butter before baking.
• And yes my favorite - lightly flick water over crust with fingertips, carefully tip to spread the water - sprinkle with sugar before baking. All so simple yet make for that added touch. Baking time for the pies - go with the suggested baking time your recipe calls for.

Steps:

• In a small saucepan, melt butter and saute mushrooms.
• Add flour and cook slowly a few minutes until slightly browned.
• Stir in wine, mushroom juice, and seasonings.
• Cook until thickened.
• While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill.
• Arrange tomato slice on each filet and pour mushroom sauce over all.