  |
|
|
|
You want to have some friends over for an elegant dinner party. But, considering all the other priorities in your life, you don't want to serve anything that's overly complicated. After all, you want to relax, too.
With this dish, you don't have to sacrifice style for speed; you can have both. Flambé it at the dining table, and you'll put a definite festive flair on your meal. It's a finale that will make your guests feel as if you are serving them something very special indeed. Serve this elegant entrée with one of your favorite vegetable dishes. Toss some salad greens with dressing and arrange them artistically on chilled plates. Pick up some French bread from the bakery and you'll have a complete meal. Top it all off with a dessert you can make ahead of time and everyone (even the cook) will be able to enjoy one another's company. Pork Tenderloin Flambé 1 one-pound pork tenderloin 2 tablespoons margarine 2 tablespoons olive oil ½ cup beef broth ½ cup sliced green onion 1 teaspoon Worcestershire sauce ½ teaspoon dried thyme, crushed 1 cup sliced fresh mushrooms (optional) 3 tablespoons brandy Cut pork into eight 1 ½-inch slices. Using fingers, press each slice into a 1-inch thickness. Heat margarine and olive oil in a large skillet until margarine melts. Add pork and cook over medium heat about 5 minutes on each side, or until done. Remove pork to a heated platter.Cover and keep warm. To the drippings in the skillet, add broth, onion, Worcestershire sauce and thyme. Stir in mushrooms, if desired. Bring mixture to boiling; reduce heat and simmer for 2 to 3 minutes or until vegetables are tender, scraping brown bits from the bottom of the skillet. Return pork to skillet. To serve, heat brandy over high heat in a small saucepan until simmering. Pour heated brandy over pork and ignite with a long match. Gently stir pork until flames subside. Remove pork to serving platter and spoon on sauce. Yield: 4 servings. Go To Page: 1 |
|
|
|
