Thursday, March 30, 2017

Recipes by Elizabeth Post: Artichoke Bottoms and Spinach Au Gratin; Charcoal Broiled Whole Fillet

Elizabeth Post's Artichoke Bottoms and Spinach Au Gratin

2 small cans (or jars) artichoke bottoms, drained
3 pkgs. chopped frozen spinach
Boiling salted water
3/4 cup heavy cream
Salt and freshly ground pepper
1 cup grated Swiss cheese

1. Saute artichoke bottoms slowly in butter; set aside.

2. Cook spinach in boiling salted water according to package instructions. Drain well. Season to taste with salt and pepper. Pour cream over cooked spinach and mix well.

3. Place artichoke hearts in bottom of fireproof dish; top with creamed spinach; sprinkle cheese over the top. Cook uncovered in preheated 350 degree F. oven for 15 minutes. If necessary run under broiler to brown cheese. Serve 6-8.

Elizabeth Post's Charcoal Broiled Whole Fillet

Tenderloin weighing 4 to 4 1/2 lbs.
2 cups red wine (or wine vinegar)
1/2 cup olive oil
1 tsp. thyme
1 tsp. ground black pepper
1 tsp. salt
1/4 lb. soft butter
Minced fresh chives

1. Have the butcher remove all the fat. Prepare marinade by combining red wine (or wine vinegar) with olive oil, thyme, salt and pepper. Marinate fillet at room temperature several hours, turning several times.

2. Use electric rotisserie or charcoal briquettes. (When the coals are ready, lay the fillet on the grill, taking care to keep the small end away from the hottest part of the fire.) Turn fillet frequently while meat is
cooking. Baste several times with marinade.

3. Cook until meat has reached desired doneness (about 25 minutes if a fairly hot bed of coals are used.) To check for doneness, insert the point of a small sharp knife into the thick and thin ends. (The thicker end will be juicy and rare, the thinner end medium to well done at the tip.) Remove fillet to heated platter to carve. Rub well with softened butter, sprinkle well with chopped chives. Slice each piece diagonally across the grain. Rub carved slices in the mixture of melting butter and juices that ooze from the meat as it is cut. Spoon some of this liquid over each guest's serving. Serve with thick slices of French (or Italian bread) and a mixed green salad and vegetable. Serves 8-10 people generously.

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