Nov 3, 2007 10:01 am US/Eastern
Rania's Recipes From Pittsburgh Today Live - 11/2
(KDKA)
This week, Rania is cooking two delicious dishes - Shrimp Bisque and Beef Tenderloin with a Southwestern Kick.
Shrimp Bisque
1 pound shrimp shells
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced leeks
2 celery stalks – diced
3 cloves of garlic – crushed
1 bay leaf
4 sprigs of fresh tarragon
10 black peppercorns
¼ cup tomato paste
¼ cup all purpose flour
¾ cup sherry wine (+ more to taste)
4 cups Wyler's Chicken Bouillon
1 cup heavy cream
Coarse salt and ground white pepper to taste
Tabasco sauce, to taste
Lea and Perrins Worcestershire sauce, to taste
1 pound shrimp – peeled and deveined
2 tablespoons fresh tarragon leaves – chopped
Directions:
In a large soup pot, sauté the shrimp shells in the vegetable oil until bright pink, about 2 – 3 minutes.
Add the onions, leeks and celery, and cook over medium-high heat until they develop a light brown color, 10 – 12 minutes.
Add the tomato paste and cook until it becomes slightly reddish-brown, about 2 minutes.
Add the flour and cook, stirring frequently, for about 4 minutes.
Add the sherry wine and stir to cook out any lumps. Add the broth and bring to a simmer for 10 – 15 minutes. Strain the soup through a fine sieve into a clean pot. Gently heat the cream and add it to the soup. Season to taste with salt, pepper, Tabasco, and Worcestershire. Finish with additional sherry to taste, if desired.
Dice the shrimp meat and add it to the bisque. Return to a simmer until the shrimp is just cooked, 3 – 4 minutes. Garnish with chopped tarragon leaves.
Serves: 8
Beef Tenderloin with a Southwestern Kick! 3 pounds beef tenderloin (trimmed)
Coarse salt and freshly ground black pepper to taste
2 tablespoons olive oil
Southwestern Style Sauce:
2 garlic cloves – minced
3 tablespoons shallots – minced
2 tablespoons tomato paste
3 tablespoons Heinz Spicy Brown Mustard
1 ½ teaspoons black peppercorns – crushed
2 cups Wyler's Chicken Bouillon
3 tablespoons maple syrup
¼ cup Heinz Cider Vinegar
Coarse salt and freshly ground black pepper to taste
3 tablespoons cilantro – chopped
Garnish: 1 ½ tablespoons jalapeno – finely diced
Directions:
Cut the beef into eight ½-inch thick medallions, about 6 ounces each. Season the medallions with salt and pepper to taste and brush with olive oil. Cover and chill until ready to pan grill.
Heat a little olive oil in a sauté pan over medium-high heat. Sauté the garlic and shallots for 1- 2 minutes. Add the tomato paste and cook until slightly browned, about 2 minutes. Add the mustard, peppercorns, chicken bouillon, maple syrup, vinegar, and salt and pepper. Simmer until mixture reduces to a sauce consistency, about 10 minutes.
Heat the oil in a skillet on medium-high heat. Sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
Finish the sauce with the cilantro and serve over the tenderloin. Garnish with the jalapeno.
Serves: 8
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
Click to enlarge
Stumble It!
