Meat Preparation Chart
Steak a la Personal Gourmet:
1 table spoon of olive oil
1 Personal Gourmet Porterhouse Steak
˝ teaspoon of salt
˝ teaspoon of pepper
2 tablespoons of Marsala or sherry wine
˝ cup of dry red wine
˝ clove of garlic
˝ teaspoon of fennel seeds
1 tablespoon of tomato puree
Heat oil in frying pan, add steaks, cook on both sides until done to your taste. Add salt and pepper, remove from pan and keep warm. Add red wine and the Marsala or sherry to pan gravy and cook slowly, scraping bottom of pan with wooden spoon until wine has reduced to ˝ volume. Add garlic, fennel seeds and tomato puree, mix together well with pan gravy and cook 1 min. longer. Pour over steak and serve.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
Gourmet has set the standard for portion controlled flash frozen vacuum
sealed portions that are guaranteed for one year in your freezer, delivered
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anywhere in the greater LA and San Diego metropolitan areas. Nation wide
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