Chef's Recipe Corner: Holiday Recipes
As the end of another year rapidly approaches, this month brings time to gather with friends and family as we celebrate the season. While we warmly welcome you to join us for a meal at the Mountain View Restaurant, weekly brunches with Santa Claus and holiday parties – we also wanted to share a couple of simple but pleasing holiday season entrée recipes that you can make at home!
Rosemary Chicken
Grilled chicken breast served with rosemary cream sauce.
Chicken Preparation
Preheat grill then season chicken with salt and pepper and place on well-oiled grill and cook to 165° Fahrenheit.
Rosemary Cream Sauce Preparation (4-6 Servings)
In a sauce pan take rock shrimp and cut up asparagus spears (approximately 1” pieces) with oil, salt and pepper to taste and sauté until shrimp are cooked and asparagus is tender.
3 Cups Heavy Cream
½ Cup Parmesan Cheese
Fresh Rosemary
Salt & Pepper
Directions
Bring heavy cream to a boil.
Add and stir in Parmesan cheese and chopped rosemary.
Season with salt and pepper to taste.
Beef Wellington
Filet Mignon wrapped in puff pastry and topped with mushroom sauce.
Filet Preparation
Preheat grill and oven to 350° F
Season filet with salt and pepper or a preferred steak seasoning.
Grill steak to desired temperature. (Chef’s Tip: Undercook filet; it will continue to cook once wrapped in puff pastry.)
Wrap filet in puff pastry and cover in egg wash.
Put in oven and bake until golden brown. (Approximately 8-10 minutes)
Mushroom Sauce (4-6 servings with a 4-6 oz. Beef Wellington)
1 Cup Beef Stock
2 Cups Sliced Mushrooms
1 Teaspoon Garlic
2 Tablespoons All Purpose Flour
2 Tablespoons Butter
¼ Cup White Wine
Directions
Sauté mushrooms with garlic and white wine.
Add beef stock, all-purpose flour and butter and stir together until thickened.
For more information on upcoming events, restaurant reservations and remaining banquet room availability for the holiday season call 989.781.6789.