Recipe - Beef Andy Warhol

2 pound Centercut filet mignon
4 tablespoon Vietnamese soy sauce or
chinese oyster sauce
3 tablespoon Butter
1 Link Chinese sausage, thinly
cut or sliced up
2 lg Red onions, thinly cut or sliced up
One half teaspoon Ground coriander
One half teaspoon Chili powder
1 teaspoon Minced garlic
1 teaspoon Lemon juice
One fourth teaspoon Black pepper
One fourth cup Dry red wine
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy sauce
5 ounce Fresh oyster mushrooms,
cleaned
1 tablespoon Roasted sesame oil
3 ounce Cellophane noodles

Preheat the oven to 450 degrees. Coat the filet with
Vietnamese soy sauce and let marinate for 30 minutes.
Place in oven and roast for 20 minutes for
mediumrare, 25 minutes for medium. While the filet is
cooking, prepare onions and mushrooms. Heat butter in
a skillet, add the sausage and saute for 2 minutes.
Add onions and saute for 5 minutes more. Add One fourth cup
water and the coriander, chili powder, lemon juice,
black pepper, wine salt, sugar, and soy sauce. Simmer
ofr 10 minutes or until barely any liquid is left.
Add the mushrooms, cover and simmer over a low heat
for 7 minutes. Remove the cover and stir. Keep on
heat until all residual liquid has evaporated, about
10 minutes. Remove from heat and keep warm. Bring a
pot of lightly salted water to a boil. Add the sesame
oil and bring to a simmer. Add noodles and turn off
heat. Let soak ofr 2 minutes then drain. Keep warm.
Cut the meat into 4 equal pieces. Evenly divide the
onionmushroom mixture on 4 dinner plates. Top each
with a piece of filet, then spoon on some noodles.
Serve immediately.

Nutritional info per serving: 743 cal; 48g pro, 34g
carb, 45g fat (54%), 2.4g fiber, 177mg chol, 2078mg
sod.

Source: A Cook's Book of Mushrooms
Miami Herald, 9/28/95
format: 8/15/96, Lisa Crawford
Posted to MMRecipes Digest V3 #224

Date: 18 Aug 96 00:31:30 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM