All About Herbs — Grow. Cook. Enjoy!

A Meal of Recipes Using Herbs...
AmeriClean Newsletter - April & May 2009

Click on the links below to take you to the recipe.

Click here to get herb gardening tips.

Lemon-herb Asparagus

Parsley Potatoes

Mint Iced Tea

Grilled Filet Mignon with Rosemary au jus
INGREDIENTS FOR FILET MIGNON MARINADE:
4 fillets or cut of steak of your choice
1 cup soy sauce
1/2 cup balsamic vinegar
4 tbsp Worcestershire sauce
4 tbsp A-1 sauce (or any steak sauce)
5 tbsp sherry
6 cloves garlic
fresh ground pepper

DIRECTIONS FOR MARINATING AND GRILLING THE FILET:
1. Mix all ingredients for marinade: soy sauce, balsamic vinegar, worcestershire sauce, A-1 sauce, sherry, and pepper.

2. Let meat marinate overnight in the mixture, then remove meat, dry thoroughly, and reserve marinade for au jus.

3. Grill the filets over medium heat for about 3-5 minutes. Turn filets 1/4 turn and grill for about 3-5 minutes. Flip the filets. Be sure to flip the sides that were closest to the heat away from the heat to cook the filets evenly. Grill for 3-5 minutes. Turn the filets 1/4 turn being sure to leave the lesser cooked or thicker part of the filet closest to the heat. For medium-rare, remove the filets when they reach 115-120° F in the thickest part of the filet.

4. Let them rest for about 15 minutes. The carry-over cooking will get the filets to the desired temperature of about 130° F for a medium-rare filet.

Ingredients for au jus:
1 red onion, sliced
1 yellow onion, sliced
2 tbsp fresh rosemary
3 tbsp reserved marinade
3 tbsp sherry
3 tbsp corn starch mixed with
6 tbsp beef stock
2 cans low-salt beef stock
fresh ground pepper
fresh parsely, chopped

Directions for Rosemary au jus:
1. Saute the onions until well browned, about 15 minutes.

2. Add the rosemary, sherry, and marinade, and bring to a boil.

3. Add the stock, bring to a boil, thicken with the corn starch mixture, cook for 1 minute.

4. Serve in individual dishes for dipping.

NOTE: This au jus makes a great French Onion Soup for leftovers.
Click here for directions on making this au jus into a fantastic french onion soup.

Click here to return to the top of the page.

Lemon-herb Asparagus
Ingredients:
1 bunch asparagus, ends trimmed
juice and zest of 1 lemon
3 tbsp olive oil
1 tbsp dried or fresh tarragon
1 tbsp dried or fresh thyme
2 cloves garlic. minced
salt and pepper to taste

Directions:
1. Place all ingredients in lidded container and shake well. Let asparagus marinate for 15 minutes to one hour.

2. Place asparagus on grill over hottest part of the grill. Flip asparagus often being sure not to burn. Grill until marked—about 15 minutes.

3. Serve hot.

Click here to return to the top of the page.

Parsley Potatoes
Ingredients:
2 lbs red skin potatoes, diced
1/2 cup chopped parsley
1/4 cup sour cream
2 tbsp butter
salt and pepper to taste

Directions:
1. Place potatoes in medium pot and fill with water until potatoes are covered.

2. Simmer until potatoes are tender.

3. Drain potatoes and place back into the pot. add butter, sour cream, and parsley.

4. Fold together with a large spoon, leaving potatoes as whole as possible and serve warm.

Mint Iced Tea
Ingredients:
mint ice cubes
black tea (we used Earl Grey)
fresh mint leaves
sugar to taste

Directions:
1. Mint ice cubes: Fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid.

2. Brew double strength tea and steep, while hot with 2 bunches of fresh mint.

3. When cool, strain out mint and sweeten to taste, chill.

4. Serve in individual glasses wtih mint ice cubes.

Click here to return to the April/May 2009 newsletter...