SAMPLE RECIPES

Tenderloin of Beef With Corn Salsa
Time:
Ingredients: 2 tablespoons (1 fl. oz.) Vegetable oil 2 ounces Chopped onion 1 pound Frozen whole kernel corn, thawed 8 ounces Country ham, diced ¼ inch 2 ½ ounces Red bell pepper, minced 2 ounces Walnuts, chopped 2 cups(16 fl. oz.) Beef Stock 2 cups(16 fl. oz.) Chicken Stock ½ cup(4 fl. oz.) Maple syrup ½ cup(4 fl. oz.) Port wine ½ cup(4 fl. oz.) Dry Sherry Wine ¼ cup(2 fl. oz.) Apple cider vinegar ¼ cup(2 fl. oz.) Water 2 tablespoons Cornstarch 6 pounds 24 (4-ounce steaks) Beef Loin, Tenderloin Steaks, Side Muscle On, Defatted
Procedure: 1. Heat oil over medium heat. Add onion; saute until tender. Add remaining ingredients except water and cornsatarch; bring to boil. Reduce sauce to 6 cups. 2. Combine water and cornstarch; stir into sauce. Cook, stirring, until thickened. Keep hot. 3. For each serving: Grill 1 steak to desired doneness, turning once. Plate steak; ladle ¼ cup Corn Salsa over steak.
Notes: 24 Servings
Nutrient Data: Calories 267.21 KCAL, Protein 26.69 GM, Total Fat 12.36 GM, Carbo 11.44 GM, Calcium 18.12 MG, Phos 249.50 MG, Iron 3.38 MG, T.S.F.A. 3.79 GM, T.P.F.A. 2.07 GM, Sodium 345.41 MG, Potassium 489.48 MG, Vitamin A 195.83 IU, Thiamin .20 MG, Riboflavin .28 MG, Niacin 4.19 MG, Vitamin C 9.69 MG, T.M.F.A. 4.30 GM, Chol 76.88 MG

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