Mushroom-Sauced Tournedos
6 - 6 oz. ( 170 g)
beef tenderloin steaks
1/2 lb. (225 g)
sliced mushrooms
2 tbsp. (30 ml)
butter
1/3 cup ( ml)
red wine
1/2 cup (125 ml)
whipping cream
1. Trim any excess fat from steaks.
2. Add butter to pan and melt on power level 2.
3. Add mushrooms to butter. Fry on power level 5 until soft then remove and
keep aside.
4. Fry steaks in the same skillet. Cook to desired doneness, turning once.
Season with a little salt and pepper and transfer to a serving platter.
Keep warm.
5. Add wine to skillet and stir to loosen crust bits from the bottom of pan.
Decrease temperature to 2 and add cream. Stir. Cook until sauce is
slightly thickened. Stir mushrooms into sauce. Pour over steaks and serve.
Chicken with Peppers
2 lbs. (1 kg)
boneless chicken thighs
1 onion
2 cloves
garlic, minced
4
green peppers, cut in 1” (2.5 cm) strips
1 can (28oz/796 ml)
diced tomatoes
1/4 cup (50 ml)
fresh parsley, chopped
1-1/2 tsp. (7 ml) each
salt and pepper
1 tbsp. (15 ml)
olive oil
1. Sprinkle chicken with 1/2 tsp. (2 ml) salt and pepper.
2. Place 1 tbsp (15 ml) olive oil in pan on power level 2. When oil is hot,
brown chicken in batches. Transfer to a plate.
3. Drain fat from pan. Add onion, garlic and green pepper, stirring
occasionally, until softened.
4. Drain tomatoes reserving 1/4 cup (50 ml) of the juice. Add juice to pan;
cook, scraping up the brown bits from the bottom of the pan. Cook until
almost all liquid is evaporated.
5. Add tomatoes and 1 tsp (5 ml) salt and pepper to pan. Return chicken and
any accumulated juices to the pan, spooning sauce over top.
6. Change the power level to 6 until mixture comes to a boil. Reduce power
level to 2. Cover and simmer, stirring occasionally, until juices run clean
when chicken is pierced.
7. Transfer chicken and peppers to a serving plate and keep warm.
8. Increase power to 5 and cook until sauce is thickened. Pour over
chicken.
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