In today's column, I promised a few more recipes from Doreen Sidor's kitchen. Below the jump, you'll find those recipes for Artichoke and Green Beans Romano, Maui Onion Rings and Filet Mignon with Merlot-Butter Reduction Sauce.

Artichoke and Green Beans Romano

1 1/4 pounds fresh green beans, trimmed
1/2 cup Italian bread crumbs
3 Tbsp. olive oil
2/3 cup finely chopped onion
2 garlic cloves, minced
1 (14 oz.) can water-packed artichoke hearts, drained, rinsed and quartered
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup Romano cheese, grated

Steam beans for 6 to 8 minutes. Set aside. In a non-stick skillet, toast bread crumbs in 1 Tbsp. olive oil over medium heat. Remove from pan. In same pan, add 2 Tbsp. olive oil and saute onion until tender, 3 to 4 minutes. Add garlic, artichokes, salt and pepper. Cook over medium heat until heated through. Add beans and stir. Serve sprinkled with cheese and bread crumbs.

Maui Onion Rings

1 cup flour
1 Tbsp. cornstarch
1/4 cup yellow cornmeal
Salt and pepper
12 oz. beer
3 large sweet onions
Vegetable oil for frying

Mix flour, cornstarch, cornmeal, salt and pepper. Add beer and stir together to form a batter. Heat oil in a deep pan to 400 degrees. Coat onions in batter and fry until golden brown. Drain on paper towels and salt lightly before serving.

Filet Mignon with Merlot-Butter Reduction Sauce

1 (750 ml) bottle Merlot
28 oz. chicken stock
14 oz. beef stock
4 Tbsp. butter at room temperature
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
6 (6 oz.) filet mignon steaks, about 1 inch thick
Freshly cracked pepper
1/4 cup chopped shallots
1 Tbsp. chopped garlic
1 tsp. chopped fresh thyme

Boil wine, chicken broth and beef broth in a heavy saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared a day ahead of time and refrigerated.)
Mix butter and flour in a small bowl. Heat 1 Tbsp. olive oil in a large, heavy skillet over medium-high heat. Sprinkle steaks with salt and pepper. Saute steaks until medium-rare, about 4 minutes per side. Transfer to a plate.
Add shallots, garlic and thyme to skillet and stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve leftover for another use). Bring mixture to a boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes.
Serve steaks with sauce.

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• Posted by Lindsey Nair in Recipes
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