French Onion Beef

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.
French

Bacon Wrapped Filet Mignon with Mushroom Sauce

Filet Mignon is popular in french restaurants but is something which can be easily made at home. This recipe will take about 30 minutes.  The Filet Mignon is wrapped in bacon and served with a mushroom sauce. Serves 2. We recommend using grass fed beef if possible.

Ingredients

• 2 bacon rashers
• 2 beef eye fillet steaks
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1 medium white onion, finely chopped
• 4.5 oz of button mushrooms, thinly sliced
• 3 teaspoons of cornflour
• 1 cup of beef stock

Cooking Instructions
Cut rind from bacon using scissors or sharp knife. Wrap one bacon rasher around each piece of steak. Secure the bacon with a skewer or toothpick.
Heat butter and oil in a large drying pan. Cook the steaks over a high heat for about 2 minutes or until steaks are lightly browned underneath. Turn steaks and cook over high heat until browned on the other side. Reduce heat to medium and continue to cook the steaks until they are cooked to suit individual tastes, depending if you prefer them medium or well done. Remove steaks from the pan and place them in ovenproof dish. Cover and place in oven to keep them warm while you prepare the mushroom sauce.
Add onion to remaining butter mixture in pan. Stir over a medium heat until onion is soft. Add the mushrooms and stir over a medium heat for about 2 minutes or until mushrooms are soft. Blend cornflour with the beef stock and herbs. Add to pan, stir constantly over a high heat until sauce boils and thickens.
Place steaks on serving plates and remove the skewers or toothpicks. Pour over sauce and serve immediately with vegetables of your choice.

French Omelet with Ham and Cheese

This basic french omelet recipe will be a favorite with the kids. What child does not like ham and cheese.

Ingredients

• 2 eggs, beaten
• 1 tablespoon of water
• 2 teaspoons of butter
• 1 tablespoon of fresh chives, finely chopped
• 1 tablespoon of fresh basil leaves, chopped
• ham, diced in cubes
• cheese, grated

Cooking Instructions
Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly.
Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown.
Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath.
Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate.
Serve the french omelette immediately with some herbs as garnish.

Rouille

Rouille is a classic french garlic mayonnaise with cayenne pepper and saffron. Saffron gives the dish its distinctively red color. The word “rouille” actually describes the red colour of the mayonnaise. Rouille is traditionally served as an accompaniment with french fish soup.

Ingredients

• 3 egg yolks
• 1/4 teaspoon of mustard
• 4 garlic cloves, chopped
• 1 tablespoon of white wine
• 1 teaspoon of saffron
• 1/2 teaspoon of cayenne pepper
• 1 1/2 cups of olive oil
• 1 tablespoon of lemon juice
• salt

Cooking Instructions
Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.
Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.
Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.
Serve as a dip with crackers or it can accompany french fish soup.