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Ingredients

• ONE large beefsteak tomato sliced
• TWO beef tenderloin steaks 4-6 ounces each
• 1/2 cup beef broth
• 1/2 cup dry red wine
• 1tsp each ketchup and one tsp worcestershire sauce
• 1/2 tsp ground mustard
• 1 small clove garlic smashed
• 6 ounces fresh baby portobello mushrooms
• salt and pepper ground fresh to taste and yes freshly ground pepper makes a big difference in the TASTE
• GARLIC MASHED POTATOES
• 2 large potatoes i love yukon gold
• 1,4 cup heavy cream
• 2 garlic cloves that have been roasted.
• 2 tbls real butter
• salt and freshly ground pepper
• ROAST GARLIC IN THE OVEN AT 350 DEGREES
• SQUEEZE OUT OF THE SKIN AND SET ASIDE
• TAKE THE COOKED POTATOES AND ADD THE BUTTER AND CREAM ON A VERY LOW FLAME ADD THE GARLIC SALT AND PEPPER IT SHOULD HAVE A THICK BUT CREAMY TEXTURE SET ASIDE TO KEEP WARM TILL THE STEAKS ARE DONE

Description

THIS RECIPE IS GREAT,IT IS SIMPLE AND QUICK NO NO CUTTING OUT INDVIDUAL ROUNDS THE DOUGH GETS PATTED INTO SQUARES AND CUT INTO TWO INCH PIECES,YUMMY AND EASY SERVE WITH MY BEEF…

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