Beef Medallions with Mushrooms

Served with Mashed Potatoes, Carrots in Orange Ginger
Sauce, Arugula and Cherry Tomato Salad with Butternut Walnut
Dressing and Chocolate Explosion Cake Presented by Ronna Reed for November 7, 2006

Beef Medallions with Mushrooms and Gravy (follow package directions)
Mashed Potatoes (follow package directions)
Carrots in Orange Ginger Butter Sauce
Here's what you will need:
  · 1 bunch fresh carrots
  · 2 tbsp. butter
  · 1 tsp. grated fresh ginger
  · 1 tbsp. orange juice
  · Chopped parsley or chives for garnish

Slice carrots in long diagonals, then lightly sauté in 2 tablespoons butter. Grate a teaspoon or so of fresh ginger on top, then add 1 tablespoon orange juice. Stir the carrots for a couple of minutes over medium heat until they achieve a bright color. Set aside and warm briefly before serving topped with a little chopped parsley or chives.

Arugula, Mushroom and Cherry Tomato Salad with Butternut Walnut Dressing Here's what you will need:   · 3 bunches fresh arugula   · 12 pint cherry tomatoes, sliced in half   · 12 pint fresh mushrooms thinly sliced Arrange all ingredients on individual salad plates.

Butternut Walnut Dressing Here's what you will need:   · 1/2 cup buttermilk   · 1/2 cup yogurt   · 1/2 tbsp. lemon juice   · 1/2 tsp. each sugar, salt, dried basil and ground nutmeg Blend above ingredients together in blender. Slowly add 1/2 cup walnut oil or vegetable oil until thickened. Drizzle over individual salads.

Audio is Loading...