- 1 package (13 Oz) Whole Grain Linguine
- Broccoli Florets
- Red Onion
- Sliced Mushrooms
FOR THE SAUCE:
- 1 cup White Wine
- 1 cup Cream
- 1 Tablespoon Flour
- 2 cups (or More) Chicken Stock
- Seasoning to taste
FOR THE SAUCE:
1. In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
2. Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
3. Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.
This was good, very heavy on the bell peppers. Leftovers make a good addition to chili.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
Half an onion (I used yellow)
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup couscous
Heat the olive oil in a medium saucepan over medium heat; add the garlic and onion and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
If it’s not moist enough, add broth. Don’t add too much salt.
Try not to get tomato sauce on the cast iron, it burns on. Make sure to use CRUSHED tomatoes. Dough does not rise very much.