Recipe - Jims Angus Loin In Demi-Garlic

2 pound Angus filets
6 Shallots, cut or sliced up
10 Cloves garlic, blanched
2 cup Demi glaze sauce
One half Stick butter
One half cup Fresh parsley, chopped
3 tablespoon Sour cream

Mix demi glaze according to the package directions. (In class, we used
Knorr brand. It was great!) Two packs will make 2 One half cups. Once heated,
add parsley and sour cream; blend. Keep sauce warm. Heat large saute pan
and melt the butter. Add shallots and cut or sliced up garlic. Cook 2 minutes until
shallots are tender. Slice the filets thin and pound lightly. Add to the
pan and saute until proper desired temperature, turning once. Pour in the
sauce and heat through and it's ready to serve with your favorite side
dish.

Source: "Garlic" Omalia's Cooking School Steve Dillback instructor

Typos by Jim Kirk captain@iquest.net

Posted to EATL Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on
Mar 04, 97