Filet of Beef Bourguignon

1 3-pound filet of beef, trimmed
Kosher salt, Freshly ground black pepper
3-4 TBS. good olive oil
1/4 pound bacon, minced; 2 garlic cloves
1 1/2 cups red grape juice, cranberry juice, or aronia juice
2 cups beef stock
1 TSB. tomato paste, 1 sprig thyme, 1/2 pound pearl onions, peeled;
8-10 carrots, cut diagonally into 1"-thick slices
3 TBS unslated butter at room temperature, 2 TBS all-purpose flour, 1/2 pound 1/4" sliced mushrooms

Cut the filet crosswise into 1" thick slices. Salt and pepper on both sices and brown over medium heat with 2 to 3 TBS. olive oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 TBS. from the pan. Add the garlic and cook for 30 seconds.

Deglaze pan with the juice and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil and cook uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 TBS. butter and 1 TBS. oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately. (I have kept this warm in a crock pot, but it isn't as good as serving immediately.)
Enjoy! Ellen Powley

Sunday Roast

3 to 4 pound rump roast
1 pound bag baby carrots
1 cup chopped onion or
1/2 cup dried minced onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water

Place roast in bottom of greased 4-5 quart slow cooker. Place carrots, onion, and potatoes on top of meat. Dissolve soup mix in water and pour over all. Cover and cook on low heat 8-10 hours. If using frozen roast, cook on low an additonal 2-4 hours. Makes 6-8 servings.

Marinated Chicken or Turkey (boneless)

1 C soy sauce
2 C 7-up
1 C salad oil
1 T horseradish
1/2 t garlic powder
Beat well and pour over meat--let marinate in refrigerator overnight or all day. Cook meat on grill. Yummy and very moist.

Taco Salad

Tostito Chips
lettuce
tomatoes
cheese
olives
kidney beans
sour cream
salsa
anything else your family loves

Put above ingredients in separate bowls and let the family build their own taco salad.