Individual Beef Wellingtons & Field Salad with Roasted Leeks, Mushrooms and Feta with Dessert Maple Walnut Cake_Company Fare

Dinner party for friends just arriving home from visit to Italy.  Truthfully, how can one even compete with authenic Italian fare in its finest?  So I didn't even try.   How could I know that their summer was similar to ours and that mushrooms were what everyone was raving about; and mushrooms and the meat were the main features of tonight’s meal! 

Tenderloin steak was perfect; still pink in the middle when served.  Outstanding review from all.  And so easy to prepare; salad is the perfect accompaniment as tastes go hand in hand!  Perfect fall dish to enjoy when the season is changing from summer to fall.

Appetizer:  Marinate Brie with red pepper salsa; served with italian bread

Individual Beef Wellingtons

1/2 lb mushrooms, quartered

pam cooking spray

¼ c minched shallots

2 t minced garlic

2 t all purpose flour

½ t marjoram

1/I t black pepper

10T minced fresh parsley

6 – 4 oz beef tenderloin steaks (1 inch thick)

Worcestershire sauce

6 sheets frozen phylio dough, thawed

½ c sweet Marsala

1 T plus 1.5 t cornstarch

Place mushrooms in food processor, process until finely chopped

Place large skillet coated with cooking spray over med high heat.  Add mushrooms, shallots, garlic and sauté for 2 mins or until tender.  Stir in flour, dried marjoram  and pepper.  Gradullay add ¼ c beef broth and stir well.  Cook 5 mins or untilliquid evaporates, stirring constantly (mixture will be thick).  Remove mixture from heat and stir in parsley.  Set aside.

Preheat oven to 425

Heat a large skillet, sprayed with cooking spray over med high heat.   Add steaks and cook a minute on each side until brown.  Remove and place on cooking sheet covered with foil. 

Drizzle steaks with worchestershire sauce and top with 2 t of mushroom mixture. 

Drape 1 – 2 phylio sheets over each steak tucking in under the bottom. 

Crumple phylio strips into 6 balls and place on top of each steak. 

Lightly coat with cooking spray and bake at 425 for 15 mins

Combine remaining beef broth with wine and cornstarch in a small sauce pan and stir well.  Bring to a boil and cook for 1 min, stirring constantly. 

Serve with steaks.

6 servings/234 cal

Courtesy of Cooking Light Cookbook/Holiday recipes/recipe copied from library long ago; when I used to go with my mum

Field Salad with roasted leeks, mushrooms and feta cheese

1.5 c thinly sliced leek

1.5 t olive oil

cooking spray

4.5 c arugula

4.5 c spinach

1.5 c sliced mushroom

1.5 oz crumbled feta cheese

3 t dill mustard dressing

Preheat oven to 450

Combine leek and olive oil. Spread leeks into baking pan lined with foil.  Bake at 450 for 10 mins or until slightly browned or smells done/aroma filling your kitchen.

Combine leek mixture with argula, spinach, sliced mushrooms and crumbled feta cheese.  Drizzle with dill mustard salad dressing. 

6 servings/88 cal per serving

courtesy of Cooking light/Holiday Cookbook

Dill Mustard Dressing

Ingredients:

¼ c white wine vinegar

1 T chopped fresh dill

1.5 T Dijon mustard

1 pressed garlic cloves

1 t sugar

¾ c  olive oil

Preparation:

Whisk together vinegar, fresh dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.

Courtesy of:

http://www.myrecipes.com/recipe/mustard-dill-vinaigrette-10000001879925/

And last but not least, coffees, baileys and a shot of lemonchello 

 Maple Walnut Cake

due to late hour will post later