The Lucknow Sentinel, 1990-03-14, Page 41Entertaining
beef
Planning the menu.. for your next gets
together? Why not beef -up .your meal,
and serve the people's chalice.
Act to Jayne Flood, Foodservice
Go+rdittator for the Beef Information
Centre, beef is by far the ,moot popular
menu item overall, 60Out° Wet research
examined the uses of beef in family style.
restaurants and fine dining
establish rents across the 'Country," Flood
explained, "Based on +ewr interviews with.
restaurateurs, beef aecouttts: for approx
hugely 45% of all meals served in their
restaurants. When you consider that fast
food chains' were excluded. from aur
survey, the results show the continuing
• popularity of beef when competing with
an extensive list of items."
This study, was conducted to provide° ° •
the beef industry with direction .guidelines,
for marketing activities in the restaurant
sector..But a wise host and hostess will
use these findings to plan their next din-
ner party.. Since beef is the leading
choice. when dining out, it's logical to
take advantage of this taste preference
and serve guests a beef meal.
Beefs popularity extends from the din- '
ing room to the kitchen. It's versatility
and ease of preparation make, it the
perfect choiicefor home chefs, Preparing
beef for company can be as simple . as
popping a roast in the oven, or •a steak on
the barbecue,.
To .help Canadians weather the 'busy
social season, the Beef information Cen-
tre has produced a qpw booklet`of enter-
taining.
ntertaining. ideas. • ,Entertaining withbeef is .
an 8 page colour booklet of budget ideas,.
quick fixes and a. selection of°appetizers.
For a free copy' of the booklet Entertainr:r,w
ing` with Beef, write to the Beef .Informa-
tion Centre, 590Keele Street, Suite 422,
Toronto, Ontario M6N 3E3.
• FILET AUX CIIAMPIGNONS
•'° 1 1/2 lbs (750g) tenderloin or eye of
round roast
• 1 tbsp (15m1) black peppercorns,
crushed
• 1 tbsp (15m1) butter
• 1/2 onion, finely chopped
• 16 mushrooms, finely chopped
• 1 clove garlic, minced
• 1 tsp (5m1) finely chopped dill
• 1 tsp (5m1) finely chopped parsley
• 1 tsp (5m1) finely chopped chives
• 2 tbsp (25m1) light sour cream
* Roll meat in peppercorns. Roast un-
covered, in 500 degree F (260 C) oven for
10 minutes, turning after 5 minutes.
Reduce heat to 325 degrees F (160 C) and
cook for 55 minutes. Let cool.
* Cut meat in half lengthwise from the
topside to within 1 1/2" (4cm) of bottom.
Gently spread halves apart. Carve out
slices to make a well, leaving 1 1/2"
(4cm) all around. Finely chop carved
meat for filling.
* In saucepan, saute onion in butter un-
til trPrsparent. Add chopped beef and re-
maining ingredients except cream. Mix
well and cook over low heat for. 20
minutes or until mixture is quite dry.
Cool completely: Stir in cream.
* Fill cavity with meat mixture; tight-
ly roll roast in foil and refrigerate for at
least 2 hours or for up to 2 days. Makes .
8 servings.
LIFE HAS A WAY
—Of softening our judgments as we grow
older.
--Of levelling men in spite of their birth.
—Of bringing the facts to light eventually.
--Of ignoring so many contemporary
judgments.
--Of allying itself on the side of truth.
—Of making a certain type of success
seem very useless.
—Of returning to the great issues.
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