Meat

Ingredients
1 Baguette $2
2 tomatoes
$2.39
Small Bottle Canola Oil
$2.99
1 Clove Fresh Garlic
$1
2 Tender Steak (Filet Mingion)
$15.59
1/2 lb. Asparagus
$2.49
2 Red Potatoes
$1
Small Container Mushrooms
$2.69
Instant Chocolate Mousse
$2.49
1 cup Milk
$1.79
1 tbsp. Butter
$3.99
1/4 cup AP Flour
>$1
2 cups Beef stock
$1
Spices >$1

Whole Peppercorns
Rosemary

Salt & Pepper
Basil
Oregano
Parsley
Appetizer - Bruschetta
Slice six pieces of baguette, set aside for toasting at end. Mince three cloves of garlic, chop
tomatoes. In mixing bowl, combine tomatoes, garlic, one tablespoon of oil, basil, oregano, parsley and salt. Mix. Toast baguette and top with tomatoes mixture just before serving.
Main Course - Steak with mushroom peppercorn sauce
Pre-heat oven to 450.
Boil potatoes until soft enough for a fork to pierce. Slice potatoes into quarters, place in
glass pan. Sprinkle oil, rosemary, basil, pepper and oregano. Place in oven for remainder of
time cooking, flip after 15 minutes.
Chop mushrooms very small. In a sauce pan mix flour and butter on low heat, stir to create
blond roux. Add 1/2-cup beef stock, while stirring. Add mushrooms and a large pinch of
whole peppercorns. Let sit on low heat, stirring every few minutes.
Place asparagus in a fry pan on medium heat with remainder of beef stock, enough to
cover asparagus. Once they are soft enough for a fork to pierce, raise heat to high to let the
stock reduce, moving asparagus once a minute to prevent burning.
Using a flat top frying pan, sprinkle a little oil and set on medium heat. After one minute,
place steaks in pan; sprinkle a pinch of salt on each. After about five minutes, flip steaks
and add another pinch of salt. After three more minutes, take out and slice long ways into
1/2 inch thick pieces.
Place asparagus on plate next to sliced, roasted potatoes. Place sliced meat atop asparagus, drizzle sauce over meat.
Dessert - Chocolate Mousse
Combine chocolate mouse mixture with milk in a mixing bowl. Using electric beater beat until
thick. Place in freezer for remainder of time cooking.