Ingredients:

•     2 1/2 pounds beef tenderloin 
•     2 tablespoons butter, softened 
•     2 tablespoons butter 
•     1 onion, chopped 
•     1/2 cup sliced fresh mushrooms 
•     2 ounces liver pate 
•     2 tablespoons butter, softened 
•     salt and pepper to taste 
•     1 (17.5 ounce) package frozen puff pastry, thawed 
•     1 egg yolk, beaten 
•     1 (10.5 ounce) can beef broth 
•     2 tablespoons red wine

Preheat oven to 425F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

  Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

  Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

  Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

  Bake at 450F for 10 minutes, then reduce heat to 425F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

  Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Ingredients:

•     1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound) 
•     1 teaspoon olive oil 
•     1 teaspoon unsalted butter 
•     1 small shallot, thinly sliced 
•     1/4 cup heavy cream 
•     1 tablespoon Blue cheese 
•     5 ounces baby spinach (10 cups) 
•     1 1/2 teaspoon fresh lemon juice

Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper. Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.

  Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.

  Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.

Ingredients:

•     5 lb. corned beef brisket 
•     1 large onion stuck with 6 whole cloves 
•     6 carrots, peeled and halved 
•     8 medium potatoes, washed and quartered 
•     1 teaspoon dried thyme 
•     1 small bunch parsley 
•     1 head cabbage (about 2 lbs), quartered

  Horseradish Sauce: 

•     1/2 pint whipping cream 
•     2 tablespoons mayonnaise 
•     2-4 tablespoons prepared horseradish 

(Whip cream until it stand in peaks. Fold in mayonnaise
 and horseradish.)

  Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Ingredients:

•     4 tablespoons margarine 
•     2 yellow onions, minced, divided 
•     2 tablespoons chili powder 
•     2 tablespoons paprika 
•     1/2 teaspoon allspice 
•     1/2 teaspoon curry 
•     1 teaspoon dry mustard 
•     1 teaspoon ground cinnamon 
•     1 pound ground beef, 80/20 
•     1/4 cup water 
•     20 hot dogs 
•     1 teaspoon salt 
•     20 hot dog buns 
•     Yellow mustard 
•     2 tablespoons celery salt

  In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

  In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle of celery salt.

Ingredients:

• 1/4 cup soy sauce 
• 1 tablespoon sugar 
• 2 teaspoons sesame oil 
•  1 bunch scallions (white and pale green parts separated from 
•       greens), minced (1/2 cup) 
•  1 tablespoon minced garlic 
•  1 tablespoon minced peeled fresh ginger 
•  3 tablespoons sesame seeds, toasted 
•  1 lb. flank steak, cut across the grain into very thin slices 
•  1 tablespoon vegetable oil

     Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes. Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and saute, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds. Serve with white rice.