Tie the filet of beef with butcher twine at
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
sharp knife, cut the filet crosswise into 1-inch-thick
Preheat oven to 350\u00b0.
Oil bottom of pan.
Take 4 pieces of fillet of flounder and place in baking dish.
Add a pinch of salt, pepper, oregano and parsley to each fillet.
Slice 2 pats of butter per fillet and put on top.
Divide crab meat into quarters; place on top of each fillet.
Top each fillet with one of the remaining fillets.
Add a little oil to the top of the fillets. Baste frequently while baking.
Bake for 15 to 20 minutes.
utter in large pan. Add filet of beef. Brown well on all
Beat eggs in a small bowl; set aside.
Dip flounder in flour and then dip in eggs.
Heat olive oil in a skillet over medium heat.
Add flounder and saute until golden brown on both sides. Add broccoli, tomatoes and mushrooms.
Continue to saute until vegetables are tender, approximately 8 minutes.
When this is completed, add the cup of cream and wine.
Cook approximately 3 more minutes.
Salt and pepper to taste.
Serves 2 people.
ften done after 40 minutes of roasting, so please be careful
Fill large skillet, to cover bottom only, with water.
Place flounder in skillet.
Cut onion in very thin circles and add to top of flounder in skillet pan.
Cut lemon in half and squeeze juice onto flounder and onion (evenly).
Cut butter into slices and add all around top.
FILET OF BEEF WITH PUFF PASTRY:
Preheat oven to 350\u00b0.
Place crackers in plastic bag.
Roll with rolling pin to crush crackers.
Melt butter.
Add wine and boil for about 15 minutes.
Cook scallops or shrimp in boiling water for about 3 to 5 minutes.
Drain and add garlic, parsley, 1/2 cracker crumbs and 1/2 of wine mixture.
Mix well and place 1 tablespoon mixture on piece of filet.
Roll and fasten with toothpick.
Place rolls in buttered pan.
Put remaining crumbs on fish and pour wine mixture on top.
Bake for about 30 minutes.
Place flounder in cold water; thaw only to separate pieces. Place on aluminum foil-lined pan.
Sprinkle with salt and lemon juice.
Dot with margarine.
Bake at 350\u00b0 for 20 minutes or until brown.
Yields 3 servings.
Sprinkle fish slices with a dash of salt and pepper.
Dip in egg and coat with bread crumbs.
Place a slice of cheese and then a slice of ham on each piece of fish.
Roll up and secure with toothpicks.
place spices in mortar and grind together with pestle.
Mix flour with spices.
dip filets in milk, then dredge in spiced flour.
heat butter in cast iron pan over medium heat. add filets and cook 3 minutes on each side.
remove fish and serve with oyster sauce.
tablespoons of filling onto the center of each piece of fish.
Make sure flounder is fresh and clean.
Wet flounder with water and lightly roll in bread crumbs.
Place each piece of flounder on foil-covered cookie sheet.
Place a small pat of margarine in center of each piece of flounder.
Sprinkle lightly with lemon juice.
Bake in a 350\u00b0 oven until flaky.
Do not overcook or edges will be hard.
ach fillet with a slice of Swiss cheese around a few
Cut down center of the flounder to the bone, 1/4-inch from top to 1/4-inch of bottom.
Slice along center of flounder to within 1/4-inch of outside edge along top of bones.
Set aside.
Finely chop vegetables.
(Food processor works great).
Add chopped crawfish and crabmeat.
Add bread crumbs, eggs and spices.
Stuff flounder and round off top.
Bake at 375\u00b0 for 20 to 30 minutes or until fish is done.
May also be frozen (before baking).
Slice across flounder 3 or 4 times on
Preparation:
Prepare the filet by completely removing all fat
Rub mayonnaise on both sides of flounder.
Place on broiler pan which has been sprayed with Pam.
Sprinkle cheese on each side of flounder.
Bake at 350\u00b0 to 400\u00b0 until tender and light brown. Flounder should be flaky.