Meat's

Herb Crusted Beef Filet, Sweet

Servings: 4

• 1 3/4 lb Trimmed beef filet
• 1 Large sweet potato (orange variety)
• 1 tb Dried thyme
• 1 tb Dried oregano
• 1 tb Dried rosemary
• 1 tb Freshly ground black pepper

GLAZE

• 13 1/2 tb Demi glaze
• 13 1/2 tb Good red wine
• 2/3 oz Unsalted butter
• Freshly ground black pepper

Preheat oven to 200C.Roll beef filet in herbs
and press in well. Heat large heavy based pan
on stove and once very hot add a little butter
and swirl. Add beef and seal on all sides,
crusting well. Transfer to oven and roast
for 25 minutes for rare beef, 35 minutes for
medium rare. Sit covered for 10 minutes then
slice into 2cm thick medallions and fan onto
four plates .
Demi glace can be substituted by 200 ml of
water and 1 1/2 stock cubes. Reduce wine and
demi glace by half, add freshly ground black
pepper and off heat, whisk in butter in small
pieces until a smooth and glossy sauce is
achieved. After this stage the sauce must not
be boiled again or it will curdle. Pour down
the centre of beef and allow to pool on plates.
Peel the sweet potato and cut into matchsticks,
pat dry then fry in very hot oil. Pat dry and
arrange beside beef. Serve accompanied by green
vegetables of your choice.

Herbed Pork & Vegetable Stew

• 4 boneless pork chops, cut into
  3/4-inch cubes
  
• 2 teaspoons olive oil
• 1/3 cup all-purpose flour
• 2 14 1/2-ounce cans beef broth
• 1 14 1/2-ounce cans of diced tomatoes
  with garlic and onion, undrained
  
• 3 bay leaves
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon bottled hot pepper sauce
• 1/4 teaspoon salt
• 8 small new potatoes, quartered
• 1 16-ounce package baby-cut carrots
• 1 16-ounce package small frozen
  whole onions
  

Preheat oven to 350 degrees F. In a large
nonstick skillet heat oil; add the pork,
half at a time, and cook for 2-3 minutes or
until browned. Remove pork from skillet,
reserving drippings. Transfer pork to a 4-
quart casserole. Stir the flour into the
drippings; stir in broth, tomatoes, bay
leaves marjoram, hot pepper sauce and mixture
into the pork. Add the potatoes, carrots and
onions. Bake, covered, for 55-60 minutes or
until carrots are crisp-tender, stirring
occasionally. Remove bay leaves. To serve,
ladle into soup bowls. Serve with thick
slices of crusty sourdough bread.

Servings: 6

Nutrient Information per Serving:
Calories: 257 Protein: 22 g Fat: 7 g
Sodium: 855 mg Cholesterol: 44 mg