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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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Yield: 2 servings
6 beef medallions (about 2 ounces each)
About 3/4 cup seasoned dry bread crumbs
3/4 cup water
2 tablespoons lemon juice
1/4 cup Chablis wine
2 teaspoons butter
2 teaspoons all-purpose flour
Salt
Ground black pepper
1 1/2 teaspoons minced garlic
1 teaspoon minced parsley, plus extra for garnish
1/2 cup sliced fresh mushrooms
4 ounces provel cheese (about 1 cup string provel)
1. Preheat a grill. Coat beef medallions with bread crumbs. Grill quickly, no more than 1 1/2 minutes on each side. Remove and keep warm.
2. In a pot, combine water, lemon juice and wine; bring to a boil. Meanwhile, melt butter in a small pan; stir in flour until well combined.
3. Reduce heat slightly under wine mixture. Whisk in flour mixture, salt to taste, a pinch of pepper, garlic, 1 teaspoon parsley and mushrooms. Cook until sauce is thickened and mushrooms are tender, about 8 minutes. Taste and correct seasonings.
4. Arrange beef on serving plates; top with cheese. Pour hot sauce over cheese. Garnish with minced parsley. Serve immediately.
Recipe adapted for home kitchens by the Post-Dispatch
Rizzo's Pasta
O'Fallon, Mo.
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Beef Soto Rizzo's Pasta
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
---
Yield: 2 servings
6 beef medallions (about 2 ounces each)
About 3/4 cup seasoned dry bread crumbs
3/4 cup water
2 tablespoons lemon juice
1/4 cup Chablis wine
2 teaspoons butter
2 teaspoons all-purpose flour
Salt
Ground black pepper
1 1/2 teaspoons minced garlic
1 teaspoon minced parsley, plus extra for garnish
1/2 cup sliced fresh mushrooms
4 ounces provel cheese (about 1 cup string provel)
1. Preheat a grill. Coat beef medallions with bread crumbs. Grill quickly, no more than 1 1/2 minutes on each side. Remove and keep warm.
2. In a pot, combine water, lemon juice and wine; bring to a boil. Meanwhile, melt butter in a small pan; stir in flour until well combined.
3. Reduce heat slightly under wine mixture. Whisk in flour mixture, salt to taste, a pinch of pepper, garlic, 1 teaspoon parsley and mushrooms. Cook until sauce is thickened and mushrooms are tender, about 8 minutes. Taste and correct seasonings.
4. Arrange beef on serving plates; top with cheese. Pour hot sauce over cheese. Garnish with minced parsley. Serve immediately.
Recipe adapted for home kitchens by the Post-Dispatch
Rizzo's Pasta
O'Fallon, Mo.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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