Fried Chicken is on the menu tonight with steamed broccoli. As I promised a meal review of the past few days, we had Lamp chops with Cognac Cream Sauce (yummy! Recipe below) and baked sweet potatoes, oven baked cod fish -marinated in truffle flavoured oil, salt, pepper, chili powder, garlic powder, and fresh dill- .served along with a garden salad and Spanakopeta. Yes, I finally attempted Spanakopeta (Greek Spinach Pie). A long process, but well worth it! Last night was the beef pie. I made the filling in a pan on the stove top vs. in the crock pot, which actually came out 100 times better.
Cognac Cream Sauce (from Cooks.com)
1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice. Serves 4.
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