Roast Shoulder of Beef

Brown a  3 lb. blade-in beef shoulder with onion and garlic. Cover with water by half. Add a pound of potatoes and cup each of  chopped celery and carrots. Salt lightly, flavor with black pepper, thyme, and bay. Cover and cook in a slow oven (300) until meat is tender. Save some broth for gravy.

Steak Diane

Use 2 6 oz. slices of beef filet, season with a smidgen of salt and plenty of freshly ground black pepper, dust with flour, and sauté in butter until lightly browned with two finely-diced shallots and a small clove of garlic. Set aside.

Working quickly, add a half stick butter to the pan, a hefty teaspoon of prepared mustard, and 2 cups sliced mushrooms. When cooked down,  add cream, reduce, and stir in enough stock to make a smooth sauce. Spoon over beef. Serve with love.