Christmas Eve Dinner

Many years ago before the days of color TV there was a cooking show on TV called "The Galloping Gourmet." Graham Kerr was from Australia and got his name from his enthusiasm of jumping over his chopping counter. The Trout and I watched him whenever we could and he must take credit for getting us interested in cooking more than the usual.

One recipe we made often back when the children were young was called "Steak a la Boite." During Christmas, daughter #2 reminded us of this dish which we have not made in a long time. We thought it fitting to finish off the old year with this wonderful tasting dish.

Steak a la Boite

2 x 12 oz beef tenderloin (we used rib eye)

3/4 cup 100% cream

1/4 cup dry white wine

1/4 cup brandy

Clarified butter

Salt, black pepper

1 garlic clove

5 sage leaves

1 spring rosemary

Dash Worcestershire sauce

3 tsp. Dijon mustard

Measure cream, mustard and white wine. Finely chop 2 sage leaves. Peel garlic clove.

Add clarified butter to a pan on the heat. Season steak with squeezed garlic, salt and pepper. Add 3 sage leaves and rosemary sprig to the butter in pan and then add steaks. Seal and cook each side.

Mix mustard with cream, wine and Worcestershire sauce.

Pour off surplus fat from steak and add brandy--set alight. Lower the heat and remove herbs.

Add the cream mixture to the steak, bring to a boil and allow to reduce. Add two minced sage leaves to the sauce. Place on a warmed platter and nap with the sauce.

Happy New Year to all. The Trout and I will be starting off the new year with a game of golf with friends. Friendship is what makes life enjoyable. Have a good day!