December Newsletter 2006

MyChefsFavorites.com
10747 Royal Springs Drive
Dallas, TX 75229

Toll-Free 1-800-577-7310
Email - customerservice@mychefsfavorites.com

Hi,

With only twenty days left, as of this writing, until Christmas Day it's time to get a move on. There's still time to order for Ground Service delivery and even more when you use the more priority methods for delivery. You can now select faster delivery and see what your actual charges would be, before you place an order.

Inventories, by and large, are still very good. I have the Bourgeat 8-piece and 13-piece sets on the shelf here in Dallas and can turn on a dime for immediate shipping.

To place your orders now simply log onto MyChefsFavorites.com or use the links to the right of this page. See? Right over there ------>! This is THE time to buy for gifts or for yourself.

It has been a while since I put up a recipe for you. Here are a couple of my favorites for this time of year...either will give you some relief from all that ham and turkey and it makes a wonderful table or buffet item. My absolute favorite is the Wellington and it really makes a fabulous presentation.

BEEF WELLINGTON (Serves 6) ...I love it!

1 Whole 2-1/2 to 3lb Filet of Beef, trimmed and tied. (Increase other ingredients if using a larger filet.)
1 Pkg. frozen puff pastry shells (More if you are using larger filet.)
2 Tblspoons Brandy
Salt
Black Pepper, freshly ground
6 slices bacon
1 Cup chicken liver pate
1 egg, beaten with fork

Thaw pastry several hours
Preheat oven to 325 degrees
Have beef room temperature
Rub beef with mixture of salt, pepper and brandy
Place in shallow pan
Lay on bacon slices
Roast about 10 min. per pound for rare
20 minutes for medium
Remove from oven and cool to room temperature before proceeding
Slather top and sides of beef with pate
Roll puff pastry out very thin and place over beef, trimming and tucking edges but not making a double thicknes anywhere.
Brush pastry with beaten egg
Make diagonal slits in pastry
Decorate with cut-out pieces of pastry
Preheat oven to 425 degrees
Place pan in center of oven
Bake until pastry is done ___ about 30 minutes.

To serve, slice and spread at least half, garnish the pre-heated platter and watch them shout the hosannahs! More of same whilst partaking!

HOLIDAY TENDERLOIN ...a bit less work but still great

1 Whole beef tenderloin, trimmed and tied.
*Allegro Marinade
Extra-Virgin olive oil
Garlic powder
Steak seasoning

Using a large plastic bag, marinate with the Allegro Marinade for about 1-1/2 hours. Remove and rub with olive oil then sprinkle all over with sesoning.

Preheat oven to 425 degrees F.

For a tenderloin four (4) pounds and under: 25 to 35 minutes (the greater time is medium rare).

For 4-1/2 pounds and over: 35 to 40 minutes, the greater time for med. rare.

*This marinade is available as Walmart Super Centers, Kroger, Albertsons and Tom Thumb.

Let me know if you try these recipes. They are really very easy and both are great.

'Til next time....for you: the Merriest of Christmases, Happy Hannukah, a wonderful Kwanza and the very best of holidays for everyone! Be of good health and outlook!

Sincerely,
Don Shipman,
MyChefsFavorites.com
Mandoline-Slicer.com