BOTTOM'S UP

 

Ingredients

2ea.           Stock Yard         4oz tenderloin steaks center cut

2ea            I/gold                  artichoke bottoms

3oz            Blue Water         jumbo lump crabmeat

3oz                                        boursin cheese

1oz             Beyond              butter substitute

3oz             Patuxent Farm   Demi-Glace

1oz                                       red wine

1/4tsp         Monarch            six pepper blend

Method: Brown steaks on both sides in butter sub, remove from pan. In same pan deglaze with red wine, then add demi-glace, six pepper, artichoke bottoms and crabmeat simmer

until hot.

Plating: place the steaks on the plate, and then put the artichoke bottom on top of steaks.

Spoon the sauce and crabmeat over the steaks and finish with some boursin cheese

on top of each steak.

Yield: one serving