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The way you care for the meat you take
home is as important as the way it is taken care of it before you buy it. There
are definite ways to keep fresh meat in your refrigerator or to preserve meat in
your freezer.
The most important element is to allow as little time as possible to elapse
between the butcher shop and your freezer or refrigerator.
Keep meat stored in your refrigerator in a loose wrapping. The original butcher
paper wrapping is best. Just loosen up the ends so that the meat can "breathe."
Don't repackage it in a plastic-type wrapper, as this will decrease the partial
drying on the surface that increases the meat's keeping quality.
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Medallions of Beef with Mushrooms and Brandy Sauce
6 1 inch pieces of beef filet
2 T. oil or clarified butter
1/2 lb. sliced mushrooms
2 t. chopped shallots
1 oz. brandy
1 pt. heavy cream
1/2 C. beef broth
Saute very quickly in oil, over high heat the filet pieces until brown on the
outside and very rare on the inside. Set aside.
Add shallots and chopped mushrooms to pan and quickly saute about 3 - 4 minutes.
Set aside.
REMOVE pan from heat and add brandy. (if you add liquor to a pan while on the
heat it can blaze back and burn you) Place back on heat and swirl pan to
deglaze. Alcohol will blaze for a minute and then go out. Add beef broth and
cream to pan, reduce to half. Add beef and mushrooms back to pan and reheat. Add
salt and pepper to taste. Serve immediately.
Serves 2
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