• Grilled Beef with Lemon Caper Sauce

    Ingredients:

    ½ cup Mrs. McGarrigle’s Red Wine & Garlic or Wine Peppercorn Mustard
    1/3 cup extra virgin olive oil
    ¼ cup red wine vinegar
    1 2 lb. sirloin steak
    1 cup lowfat sour cream
    ½ minced green onion
    ¼ cup fresh basil leaves
    2 tbsp. fresh lemon juice
    2 tbsp. chopped capers
    2 tbsp. chopped parsley

    In small bowl, combine ¼ cup mustard, oil and vinegar. Place steak in glass dish, coat with marinade. Cover and chill for at least 1 hour. In medium bowl, blend sour cream, green onions, basil, remaining mustard, lemon juice, capers and parsley. Chill until serving time. Remove steak from marinade. Grill over medium heat 20 minutes, or until desired doneness. Slice beef and arrange on platter. Serve warm with caper sauce. Serves 4-6.

    Bon Appétit!

  • Grilled Strip Loin with Brandy and Four Peppercorn Balsamic Mustard Sauce

    Ingredients:

    2 tbsp. Mrs. McGarrigle’s Cracked Pepper and Balsamic Mustard
    2 tbsp. Mrs. McGarrigle’s Four Peppercorn Blend, coarsely cracked
    1 tbsp. olive oil
    4-6 oz Strip loin steaks
    Finishing Sea Salt
    4 tbsp. unsalted butter
    2 tbsp. garlic, minced
    2 shallots, finely minced
    1 cup wild mushrooms, your choice
    1 cup beef stock
    1/3 cup brandy or cognac
    1/4 cup heavy cream (35%)
    Freshly ground pepper to taste

    For sauce:

    Melt butter and sate shallots with garlic for one minute. Add mushrooms and cook for 5 minutes. Add beef stock, brandy, cream and mustard. Bring to a boil and simmer about 10 minutes until reduced by half.

    For Steaks:

    Combine mustard, olive oil, salt and pepper. Coat both sides of steak with the mixture. Grill on medium high heat for 5 minutes per side or until desired doneness. Drizzle with mustard sauce.

    Bon Appétit!

  • Veal Scallopini with Mustard Cream Sauce

    Ingredients:

    2 tbsp. Olive oil
    4 tbsp. butter
    2 shallots, finely chopped
    1 ½ pounds veal scallopini (pounded thin)
    ½ cup dry white wine
    3 tbsp. McGarrigle’s Wine Peppercorn or Red Wine & Garlic Mustard
    1/3 cup heavy cream
    1 tomato, peeled, seeded and chopped finely

    Melt butter and oil in large skillet. Add shallots and cook over low heat 3 minutes. Raise heat, add veal and season to taste with salt and freshly ground pepper. Cook only 2 minutes per side, then remove from heat and keep warm. Add the wine to the pan. Bring to a boil, while stirring, and cook until reduced to a few tablespoons. Whisk in mustard and cream and cook 2 minutes longer. Arrange veal on a platter, pour sauce over, and sprinkle with chopped tomato. Serves 4-6.

    Veal Scallopini

    Bon Appétit!

  • Corned Beef Hash with Chipotle Lime Mustard

    Ingredients:

    2 tbsp. butter
    4 cups peeled, diced Yukon Gold potatoes
    salt, pepper to taste
    1 tbsp. butter
    1 lb. corned beef diced into half-inch cubes
    2 cloves crushed garlic
    1 cup diced red onion
    1/2 cup each diced green, yellow, red bell pepper
    2 tbsp. Mrs. McGarrigle’s Chipotle Lime Mustard
    2 tbsp. chopped fresh parsley

    Melt 2 tbsp. butter in non-stick frying pan. Add potatoes, salt and pepper. Saute until golden brown (about 20 minutes). When potatoes are close to finished, melt 1 tbsp. butter in a separate frying pan and saute corned beef about 3 minutes. Add garlic, onion & bell peppers and saute for 3 more minutes. Add mustard to corned beef/onions/peppers and mix well. Combine potatoes with meat and vegetables. Mix well and serve.

    The key is to use real corned beef, not canned. You can find the boil-in-bag kind at most grocery stores. Serves 4-6.

    Bon Appétit!