1 C. long grain rice
2 T. olive oil
2 T. onion chopped very fine
2 C. chicken broth
1 clove garlic minced
pinch of saffron
In a saucepan, saute the onions with the olive oil. Add rice, saffron and garlic
and stir it well. Stir in chicken broth. Cover and simmer for 20 minutes.
12 pieces beef tenderloin cut 1 1/2 inches thick and then
flour to dredge meat
salt and pepper
3 eggs beaten
1/3 C. freshly grated parmesan cheese
3 T. olive oil
1 1/2 C. green onions diced
3 tomatoes diced
1 C. mushrooms sliced
3 T. butter cold
Dip beef pieces into flour. Shake off any excess. Mix eggs and parmesan cheese.
Dip beef into egg mixture and then the flour again.
Heat a pan large enough to cook the beef in. Add olive oil. Add the beef and
cook until the desired doneness. Remove from the pan when cooked and keep warm.
Add a little more oil to the pan and add the vegetables. Add salt and pepper to
taste and cook until tomatoes begin to loose their shape. Cut butter in 4
Add butter to vegetables off the heat and swirl the butter until melted. Pour
vegetables over beef.
Note: You can also add 1/2 C. of sliced olives when you add the butter to the