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- Thousand Island Dressing
-
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 1/2 orange, juiced
- 1 tsp onion, grated
- 1 tbsp fresh chopped parsley
- 8 sliced olives
- 1/4 tsp salt
- 1/4 tsp paprika
- 1 tsp Worcestershire sauce
- 1/4 tsp mustard
- Directions
- Combine ingredients in a jar. Shake until smooth. Refrigerate until ready to use.
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Wild Mushroom Compote
1. Combine molasses marinade and demi-glace in a medium saucepan over high heat and cook until the liquid is reduced by half. (You’ll have to take the pan off the heat to judge, as it bubbles and increases in volume over the heat. Depending upon the size of your pan, it could take about 10 to 15 minutes.)
2. Meanwhile, in a large sauté pan, cook bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain. Remove all but 3 tablespoons of bacon fat.
3. Cook mushrooms in bacon fat for 3 to 5 minutes, or until tender. Add sliced grilled scallions and vinegar. Add bacon and the molasses mixture and cook for 10 minutes on low, or until sauce reaches desired consistency.
4. To serve, place a generous 1/4 cup of compote on lower 1/3 of beef medallions, letting it run onto the plate. Garnish with sliced scallions if desired.
