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Spring eCookbook

Spring eCookbook

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Publicado porRecipe4Living2
Spring is a time for crisp veggies and succulent fruit, so why not make the most of these fresh ingredients and try a new recipe or two? You’ll find 111 tasty spring recipes in our free Spring eCookbook, so you’re bound to find plenty you’ll enjoy!
Spring is a time for crisp veggies and succulent fruit, so why not make the most of these fresh ingredients and try a new recipe or two? You’ll find 111 tasty spring recipes in our free Spring eCookbook, so you’re bound to find plenty you’ll enjoy!

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Published by: Recipe4Living2 on Mar 09, 2011
Copyright:Attribution Non-commercial

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06/16/2013

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A succulent savory strawberry-sauced tender beef filet!

Ingredients

2 oz. superfine sugar

6 oz. strawberries, hulled and chopped, plus extra to garnish

2 tsp. black peppercorns, crushed

Juice of 1 small lemon

1 1/3 C. beef stock

4 oz. unsalted butter

4 Texas prime beef filet steaks

1 Tbs. olive oil

Salt

Directions

Cook the sauce and strawberries with a squeeze of lemon juice in a pan for about 10 minutes

until the mixture has the consistency of thin jam, over medium heat, stirring occasionally.

Sieve the sauce then allow to cool.

In a large non-stick skillet, toast the peppercorns util they are aromatic. Pour in the stock, then

add the butter, and boil to reduce liquid by half. Stir in the strawberry mixture and rhe rest of the

lemon juice; reduce to a rich sauce consistency.

Meanwhile, heat a grill or ridged grill pan over high heat. Brush steaks with oil and sprinkle with

salt. Cook to desired doneness (2-3 minutes for rare, and up to 5 minutes each side for well

done.) Serve immediately with the sauce and garnish with fresh strawberry slices. Serve with

garlic mashed potatoes and steamed veggies.

My Recipe Notes:

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