Ronnie William's Southwestern Style Beef Wellington with Hollandaise Sauce and Bearnaise Sauce

Ingredients:
6 3-oz. Tenderloin Steaks
6 Puff Pastry Squares
1 Whole Egg
1/2 Cup of Milk
Prepared Southwestern Style Potatoes

Directions:
Charbroil tenderloin steaks to liking.  Lay out puff pastry sheets.  Crack one egg in a bowl.  Add 1/2 cup of milk.  Rub outside corners of pastry with egg wash until sticky.  Add steak to center of pastry.  Add a 4-oz scoop of potatoes on top of steak.  Bring all four corners of pastry to center forming a diamond shape.  Bake in a pre-heated 325 degree oven.  Bake for 20 minutes or until pastry is brown.  Egg washing pastry is not necessary unless desired.  Remove from oven and serve hot.


Ingredients:
3 Medium Idaho Potatoes
3 Green Onion Stocks
3 Strips of Crispy Bacon
1/4 Cup Butter
1/2 Cup Sour Cream
Salt & Pepper or Choice of Seasoning to Taste

Directions:
Boil potatoes until fork tender.  Place bacon on cookie sheet.  Cook in a 325 degree oven until crispy.  Set bacon aside on a dry paper towel.  Chop bacon fine.  Chop green onions into small sliced chives.  Remove potatoes from water.  Mash potatoes.  Add bacon, sour cream, green onions, butter, salt & pepper or your choice of seasoning.  Mix thoroughly.  Place in a warmer or warm area until serving time.


Ingredients:
3 Whole Eggs
1/2 Pound of Real Butter
1 Dash of White Pepper
3 Drops of Tabasco Sauce
2 Lemons
1 Tbsp of Tarragon Leaves
2 Cups Red Wine
1 Cup White Wine

Directions:
Separate egg yolks from white.  Place egg yolk in round mixing bowl.  Whisk together thoroughly.  Boil water in a small pot.  Choose bowl size to fit on top of the pot of boiling water then place bowl of egg yolks on top of pot.  Mix constantly with wire whisk.  Melt butter completely.  Clarify butter.  Begin to drizzle butter into egg yolks while stirring consistently.  Drizzle until all butter has been incorporated.  Add a dash of white pepper, 4 drops of Tabasco, the juice of 2 lemons, salt and 1 cup of white wine.  Boil 2 cups of red wine.  Add tarragon leaves to red wine.  Simmer for 10 minutes. Add red wine and leaves to the sauce.

Melt butter and add flour (stirring consistently).  Cook for 3 minutes on medium heat.  Set aside.  Bring water to a boil.  Add base and rest of ingredients.  Then add roux.  Cook for 2 1/2 to 3 minutes until it thickens.  Serve hot.

Signature Chefs Auction: Celebrate Life on September 22nd at 6:30

    2012 Signature Chefs of Amarillo: Celebrating Life, will take you on a journey through many Epicurean delights. Guests will sample each chefs signature cuisine prepared by 14 of the finest culinary trained chefs in Amarillo while perusing the array of silent auction items.  Later in the evening, the live auction will begin, featuring a variety of unique food, items, hunts and travel packages.

    Fund The Mission will give guests the opportunity to give a tax free donation. 

     Tables or individual tickets can be purchased by calling the Amarillo March of Dimes office at 806-553-2390

If you cannot attend, you can Fund the Mission by giving a tax-deductible donation by calling 553-2390