* Beef Tarragon
* Potatoes Van Gogh
* Yellow Squash with Tarragon

Beef Tarragon
Canada's Via Rail Train

Makes 4 to 6 servings

 2 tablespoons vegetable oil
 2 tablespoons unsalted butter
 One 2-pound beef tenderloin, cut into 1/2-inch medallions
 1 cup minced onions
 1 tablespoon minced garlic
 1 cup red wine
 1 tablespoon Dijon mustard
 2 tablespoons chopped fresh tarragon leaves
 One 13+3/4-ounce beef broth
 2/3 cup plain low-fat yogurt
 Salt and freshly ground black pepper, to taste

1. In a large sauté pan over medium-high heat, warm the oil with the butter
until bubbling. Add the beef medallions and sauté for 1 to 2 minutes on each
side (longer if you desire the beef to be well done). Remove the beef to a
serving platter and keep warm.

2. Using the same sauté pan, combine the onions and garlic and cook for 3 to
5 minutes. Add the wine, mustard, tarragon, beef broth, and stir thoroughly.
Reduce the heat to medium, stir in the yogurt, and simmer the sauce for 5 to
7 minutes, until slightly thickened. Season with salt and pepper.

3. Spoon the sauce over the beef medallions and serve immediately.

Copyright 1995 Acorn Associates, Ltd.

Potatoes Van Gogh
Amstel Inter-Continental, Amsterdam, Holland

Makes 4 servings

 1+1/4 cups chicken broth or stock
 6 juniper berries (optional)
 1 bay leaf
 3 thin slices peeled fresh ginger
 1 tablespoon prepared mustard
 2 large potatoes, peeled
 2 medium onions, peeled

1. Preheat the oven to 375 F.

2. In a small saucepan over medium-high heat, bring the chicken broth,
juniper berries, bay leaf, ginger, and mustard to a boil. Reduce the heat to
low and simmer for 5 minutes.

3. Meanwhile, using a mandoline, food processor, or sharp knife, cut the
potatoes and the onions into 1/8-inch-thick slices.

4. Alternate the potato and onion slices over the bottom of a shallow,
6-x9-inch casserole or baking dish.

5. Strain the chicken broth mixture through a medium sieve over the potatoes
and onions. Bake for 30 minutes, or until the potatoes are tender.

Copyright 1995 Acorn Associates, Ltd.

Yellow Squash with Tarragon

Makes 4 servings

 1 pound yellow squash (2 medium), cut into half-moons 1/4-inch thick

For the Sauce:
 2 tablespoons olive oil
 1 clove garlic, pressed
 3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
 1/2 teaspoon salt
 4 scallions, sliced

1. In a saucepan with a steamer, steam the yellow squash for 4 minutes or
until tender.

2. To make the sauce: In a bowl, combine the olive oil, garlic, tarragon,
and salt. Stir in the scallions.

3. Toss the cooked yellow squash in the sauce and serve.

Copyright 1995 Acorn Associates, Ltd.

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