Pepper-Wine Beef Tenderloin Roast
Six-Course Dinner - Menu and Recipes

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Cabernet Filet Mignon Steak Dinner Menu
Six-Course Dinner - Menu and Recipes


First Course - Appetizers:
Appetizers served before dinner in living room



Roasted Garlic
Roasted garlic is a delicious and easy-to-make appetizer. Squeeze the pulp out of the cloves and spread on the bread of your liking.
 

Crostini with White Truffle Oil, Olive Paste, & Lavender
Crostini with White Truffle Oil and Olive Paste
Served with crackers or bread.  This is so good that you will find yourself licking your fingers to catch every essence of the truffle.


authentic French Bread
French Bread Baguette
Either make your own bread with this very easy recipe or purchase your bread.

 
 


Second Course - Soup:

Dill Pickle Soup
Dill Pickle Soup
This very unusual Dill Pickle Soup tastes fantastic! It always surprises my guests when they discover that it has dill pickles in it.

or
 

Cold
Cold Cucumber Soup
This wonderful Cucumber Soup recipe is from the 1965 cookbook A Treasury of Great Recipes by Mary and Vincent Price.

 


Third Course - Salad:

Green Salad

Mixed greens with fresh tomatoes served with
Lemon Vinaigrette. I would served this salad on individual salad plates.

or
 


Arugula Salad
What could be easier than tossing your fresh arugula greens in some wonderful olive oil and Fleur de Sel Salt? This salad is so simple to make and so delicious Your dinner guest will be amazed at how wonderful this tastes!

 

 

 


Fourth Course - Palate Cleanser:


Verjus-Mint Sorbet or Minty Grapefruit Sorbet
Sorbets are always very refreshing and delicious. A wonderful way to cleanse your palate and prepare your guest for the main course.


More delicious Sorbet Recipes to choose from.

 

 


Fifth Course - Main Entree and Sides:

Pepper-Wine Beef Tenderloin
Pepper-Wine Beef Tenderloin
This is a very special beef roast that is sure to please the red meat and red wine crowd.
 



Hasselback Potatoes
Swedish version of baked potatoes. This baked potato has a wonderful seasoned crispy crust which goes well with beef. This looks like a very fancy side dish, but is actually easy to do.

 

 


Sixth Course - Dessert:

Salted Caramel Cheesecake Pudding
Salted Caramel Cheesecake Pudding
This recipe is by Michael Moorhouse and appeared in the October, 2004 issue of Food and Wine magazine. I slightly adapted this recipe. This dessert will be one of your favorites from now on!


Something a little extra:

Fleur de sel Caramels
Fleur de sel Caramels
The contrast between the sweet and salty is so wonderful in this candy. Excellent with the above cheesecake pudding!

  

         


Latte CoffeeFinale:

This course can either be served at your dining table after clearing the dishes or in the living room.

A good way to end a meal is with a (decaf) latte. Learn how to make a perfect cup of Coffee

 

 


How To Cook the Perfect Steak

Cooking With Wine

Check out Dining Etiquette Guide - Restaurant and Dinner Party Manners and Etiquette.

Check out all of Linda's wonderful Dinner Party Menus (includes recipes)

Appetizer Recipes - (Hors d' oeuvres, Starters, Amuse-Bouche, and Snacks)

Appetizer Hints - How many appetizers to make for your party?
 


Food Safety Pages. Check them out!

Buffet and Party Safety
Also includes what to do if your guests have been delayed at least an hour

Golden Rules of Food Safety
IF IN DOUBT, THROW IT OUT! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry!


Picnic Safety Tips
There is nothing more American than the picnic. Picnics can take on many forms, such as the community picnic, friends and neighbors, tailgate parties, or ball games. There is also one sure thing at every picnic-lots of good food. The important point is to have safe and healthy food, not food that can cause food borne illness. Always prepare and store food properly.

Summer Safety Tips
Summer is the time for barbecues and picnics. The biggest party crasher at summer picnic and buffets is food borne bacteria. You can't see them and you can't taste them, but you sure can feel them if illness occurs hours or days later.

 


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