I need a recipe!?

Question

I need a quick french recipe for tonight's dinner. It needs to be french, easy, and somthing I can give a gourmet presentation and finish. thanks

Answer 1

Saumon au Micro-onde, sur un lit d'épinards ~ Salmon on a Bed of Baby Spinach

INGREDIENTS:
4 pre-seasoned salmon fillets
For the salad:
3-4 cups baby spinach (1 10-oz bag)
2 plum tomatoes, seed core removed and cut into julienne
1 cup blanched green beans
2 small endives, julienned
2 Tablespoons black niçoise or Kalmata olives
1 Tablespoon capers, drained and rinsed
2 Tablespoons freshly squeezed lemon juice
3 Tablespoons extra-virgin olive oil

PREPARATION:
Prepare the vegetables:
1. Put the spinach in a large bowl. Cut the plum tomatoes in half lengthwise. Scoop out the seed core and julienne the tomatoes. Add to the spinach.

2. Remove outer leaves from the endives. Cut in half lenghtwise and cut out the core. Julienne the endives and add the the spinach.
Add the olives and capers to the bowl.
3. Prepare the salmon fillets according to the directions on the package. (The ones I used, said to poke holes in the platic wrap and microwave for three minutes.)

4. While the salmon is cooking, prepare the dressing: In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.

5. Pour the dressing over the spinach and vegetables and toss to coat.
To serve:
Divide the salad among 4 dinner plates. Top with the salmon and serve.

Answer 2

Filet Mignon aux Oignons - Gratin Dauphinois
Pork Filet Mignon with Onions - Dauphiné oven baked potatoes
Prep'Time : 30 minutes Cook Time : 30 minutes Very Easy

Ingredients for 4 people :
- 800 gr [3 lb] filet mignon
- 4 brown onions
- 20 cl [7 fl oz] dry white wine
- 5 Tbspoons olive oil
- Salt & pepper


Side dish :
- 4 big potatoes
- 35 cl [12 oz] single cream
- 100 gr [4 oz] swiss cheese
- nutmeg, salt & pepper

1- Peel and mince the onions ; cut the filet mignon in 3 to 4 sections.
2- In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).
3- Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.
4- Serve each of your guest cutting slices from the meat sections.

Side dish recipe :
A - Grate the swiss cheese. Peel the potatoes and cut them into
thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper
each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices
are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).
B- Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

Bon Appetit!!

Answer 3

French Onion Steak with Mushrooms

Ingredients:

2 tablespoons butter or margarine
1 pound mushrooms, quartered
8 ounces egg noodles
4 boneless sirloin steaks (1-3/4 lbs.)
3/4 teaspoon salt
1/3 cup dry sherry
1 can (10-1/2 oz.) condensed French onion soup
Water
Cooked peas (optional)

Directions

1. Melt butter in a 12-inch skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 10 minutes, until browned and liquid has evaporated. Transfer to a large bowl.
2. Start to cook egg noodles according to package directions.
3. Sprinkle steaks with salt. Brown 2 steaks, 1-1/2 minutes per side. Transfer to bowl with mushrooms. Repeat process with remaining steaks. Return steaks and mushrooms to skillet. Add sherry and bring to a boil; boil 30 seconds. Add French onion soup and 2/3 cup water; return to a boil. Reduce heat to medium-low and simmer 20 minutes until steaks are tender and sauce has reduced slightly. Drain noodles. Slice and divide steaks among 6 serving plates with noodles and peas, if desired.

Answer 4

Fillet of Beef
1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly. Be sure your oven is very clean or the high temperature will cause it to smoke.

Gorgonzola Sauce
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy)
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Baked Potato Wedges
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.