https://recipes.jackohare.com/api.php?action=feedcontributions&feedformat=atom&user=107.77.92.0%2F24 2026-11-05T20:38:37Z User contributions MediaWiki 1.46.2 https://recipes.jackohare.com/index.php?title=Filet_Mignon&diff=106 2016-12-13T04:55:37Z

<p>107.77.92.77: /* Instructions */</p> <hr /> <div>==Yield==<br /> Makes 2<br /> <br /> ==Ingredients==<br /> *2 filets<br /> *1 tablespoon peanut oil<br /> *2 tablespoons butter<br /> *2 tablespoons dried black cherries<br /> *0.25 cups medium walnut pieces<br /> *1 tablespoon chopped fresh garlic<br /> *0.25 cups dry red wine<br /> *0.5 cups demi-glace<br /> <br /> ===Rub===<br /> *2 teaspoons dry English mustard<br /> *1 teaspoon salt<br /> *1 teaspoon coarse pepper<br /> *0.5 teaspoons granulated garlic<br /> *0.5 teaspoons cayenne pepper<br /> <br /> ==Instructions==<br /> #Preheat oven to 400F<br /> #Combine all rub ingredients.<br /> #Rub rub on steaks.<br /> #Heat ovenproof saute pan on stove over medium-high heat until very hot.<br /> #Add peanut oil to pan.<br /> #Place both fillets in the pan and sear for about 3 minutes.<br /> #Turn over and sear for 2 more minutes.<br /> #Place the pan in the oven for about 12 minutes for medium. Add 1.5 minutes of cooking time for each level of doneness.<br /> #Remove fillets from the pan and let rest under foil.<br /> #Place the pan on the stove and heat to medium-high.<br /> #Add butter, cherries, walnuts and garlic<br /> #Saute for about 2 minutes.<br /> #Add red wine and cook until reduced to an essence.<br /> #Add 0.5 cups of demi-glace<br /> #Reduce heat to medium-low or to a simmer.<br /> #Salt and pepper to taste<br /> #Reduce sauce until ready</div>

107.77.92.77 https://recipes.jackohare.com/index.php?title=White_Clam_Sauce&diff=105 2016-05-17T04:00:35Z

<p>107.77.92.120: /* Ingredients */</p> <hr /> <div>==Yield==<br /> Makes 3 to 4 servings<br /> <br /> ==Ingredients==<br /> *2 cans chopped clams<br /> *3 tbsp olive oil<br /> *1 small onion, chopped<br /> *2 tbsp flour<br /> *0.25 cups dry parsley<br /> *0.5 tsp basil<br /> *3 cloves garlic, minced<br /> *0.25 cups dry white wine<br /> *1 cup milk<br /> *0.5 tsp Worcestershire sauce<br /> *0.5 tbsp lemon juice<br /> *pepper and salt, as needed<br /> <br /> ==Instructions==<br /> #Saute onion in oil.<br /> #Stir in flour, basil, and parsley.<br /> #Remove from pan.<br /> #Add juice from clams and garlic to pan. Reduce by half.<br /> #Add wine and milk and bring to a simmer.<br /> #Return onion roux, stirring with a whisk to thicken. Cook over medium heat to further thicken.<br /> #Add remaining seasonings and clams; heat through.</div>

107.77.92.120