1 lb Sirloin, sliced very thin
1 medium Onion, minced
1 clove Garlic, minced
2 T Flour
½ t Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning
½ c red wine
2 T Bittersweet Herb Farm Olive Oil
1 c Shiitake Mushrooms, sliced
1 c Heavy Cream
1 T Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning
Whisk together until smooth and thick, but not stiff.
Cook off a batch of KICKED-UP CREPES using Bittersweet Herb Farm Zesty Garlic Seasoning. Mix flour and Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning. Dredge beef in seasoned flour and sauté in heated Bittersweet Herb Farm Olive Oil. Sauté for 2 minutes. Add garlic, onion, mushrooms and sauté another 3 minutes. Pour in red wine and cook on high until it cooks down to a glaze. Spoon into crepes and roll up. Ladle HORSERADISH CREAM over the top of each crepe and serve.
1 ¼ c warm Water
1 pkg. active Dry Yeast
2 T soft Shortening
2 t Salt
2 T Sugar
3 c Flour, sifted
Dissolve yeast in warm water. Add shortening, salt, sugar, and 1/2 the flour. Beat for 2 minutes at medium speed. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl. Cover with cloth and let rise in warm spot until double (about 30 minutes). Punch down and dust with flour until not sticky to the touch.
1½ -2lbs Fillet Steak ¼ inch thick, cut into bite size pieces
1 oz butter
2 T Bittersweet Herb Farm Lemon Pepper Oil
4-6 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce
½ lb Shiitake Mushrooms
1½ T Onion, finely chopped or grated
2 T Cognac (optional) or water
2 T Parsley, chopped
1 lb. fresh Asparagus, steamed
Mix and cook off a batch of Kicked-Up Crepes using Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning and set aside. Heat butter and Bittersweet Herb Farm Lemon Pepper Oil. Fry beef for 1-2 minutes, browning thouroughly. Remove from pan and keep hot. Add onion, parsley, and mushrooms to butter and oil in the pan, and sauté slowly for 1 ½ minutes. Reduce heat and add Bittersweet Herb Farm Lemon Garlic Finishing Sauce and cognac (or water). Warm through, stirring vigorously and scraping the bottom of the pan. Set aside ¼ of sauce for garnish. Mix second half with the beef and spoon into crepes along with 2 asparagus spears for each crepe. Roll up two crepes per serving and top with a few spoonfuls of sauce mix and a sprig of parsley. Serve immediately. Serves 6.