MuskogeePhoenix.com, Muskogee, OK

Features

February 26, 2013

‘The Dinner’ juicy, disturbing

(Continued)

— Armored Chicken

At the dinner Serge has “filet of guinea fowl wrapped in paper-thin sliced German bacon.” This chicken dish cooked up by a friend more than 30 years ago is a great substitute.

4 chicken breasts, rinsed and patted dry

1 jar Armor dried beef, rinsed

1 can cream of mushroom soup

1 cup sour cream

4 slices bacon

Preheat oven to 300 degrees. Line a shallow baking dish with dried beef. Mix sour cream and mushroom soup together and pour over dried beef. Wrap a slice of bacon around each chicken breast and place on top of soup mixture. Bake for 2 1/2 to 3 hours until chicken is tender. Serve with mashed potatoes on the side.

Tournedos

of Beef

Croutons:

4 slices, country-style bread

Olive oil

Salt and pepper

Preheat oven to 400 degrees. Place bread on a work surface and using a 3 inch cookie cutter. Cut a round crouton from the center of each slice of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

Tournedos and Sauce:

2 tablespoons olive oil

1 tablespoon unsalted butter

4 beef fillet steaks, about 6 ounces

Salt and coarsely ground black pepper

1 pound shitake mushrooms, cleaned and quartered

2 shallots, finely diced

1 cup red wine

1 cup beef broth

2 tablespoons Dijon mustard

2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over. Source: Bobby Flay, www.foodnetwork.com.

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