The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Beef Wellington


      2 Filet Mignons -- about 6 oz.each
      Salt And Pepper
      2 tablespoons Butter
      2 tablespoons Oil
      6 oz. Spinach
      1 small Onion -- chopped
      1 small Leek -- chopped
      1 Garlic Clove -- Minced
      Salt And Pepper -- To taste
      1/2 sheet Puff Pastry Dough
      1 Egg -- beaten


    Preheat oven to 400o
    Sprinkle filets with salt and pepper.
    Melt the butter with the oil in a large saucepan.
    Sauté the filets for about 2 minutes on each side.
    Sauté onion and garlic for 2 - 3 minutes over med. high heat.
    Add spinach and sauté just until wilted.Season with salt & pepper to taste
    Roll out your puff pastry thinly, and slice to make 2 squares (Make sure each square will  completely cover each filet)
    Place about 2 tablespoons of "stuffing" in the center of the dough and put a  filet on top.
    Bring the sides of the pastry up all around the filet and seal.
    Flip the filet over so that you have an enclosed bundle with the seams on the bottom (the  stuffing will now be on the top!) and place them on a greased baking sheet.
    (You can now refrigerate the filets for up to 6 hours . Be sure to bring them to room  temperature before baking)
    Brush with the beaten egg.
    Bake the filets for 18 - 25 minutes (18 minutes will be rare 25 minutes will be well done)

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the