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1
Slice the beef tenderloin thinly and pound each slice with a meat mallet.
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2
Season the beef slices with salt and pepper.
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3
Beat the eggs and pour them into a shallow bowl or baking dish.
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4
Put the flour in another shallow dish.
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5
Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
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6
Dip a beef slice in the flour and shake off the excess flour.
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7
Then dip in the eggs, then in the bread crumbs and place on a plate.
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8
Repeat with all the beef slices.
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9
In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat.
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10
When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side.
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11
Drain the beef slices on paper towels to drain the excess oil.
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12
Repeat with all of the beef slices.
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13
To make the salad: In a bowl, combine the cucumber and onion together.
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14
Add 1 teaspoon salt and the lemon and lime juices.
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15
Toss to coat and let sit for 5 minutes.
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16
In another bowl, combine the spinach and tomatoes and season with salt and pepper.
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17
Add olive oil and toss to coat.
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18
Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad.
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19
Serve with Red Hawk Potato Gratin and Sunday Bread.
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20
Preheat the oven to 350 degrees F.
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21
Coat a 9 by 13-inch baking dish with softened butter.
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22
In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes.
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23
Stir in the cream and cook for 1 minute.
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24
Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish.
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25
Crumble 6-ounces of cheese over the bottom.
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26
Layer the potatoes, overlapping them a bit, on top of the cream and cheese.
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27
Season with salt, and pepper, to taste.
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28
Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan.
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29
Top with 6-ounces more of Red Hawk cheese.
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30
Repeat this step until all the potatoes and onion-cream has been used up.
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31
Sprinkle the top of the gratin with the reserved Parmesan cheese.
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32
Cover the gratin with aluminum foil and bake for 1 hour.
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33
Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.
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34
In a bowl, stir together the water and yeast.
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35
Let sit for 5 minutes.
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36
In a stand mixer, with a paddle attachment, mix the flour and salt.
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37
Pour the yeast into the flour and add the honey.
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38
Mix slowly until the mixture is just incorporated and the dough is formed.
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39
Remove the dough from the mixer and knead by hand on a lightly-floured surface.
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40
Knead for 1 minute.
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41
Place the dough in a bowl and cover with plastic wrap.
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42
Let sit for 30 minutes.
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43
Turn the dough out onto a lightly-floured surface and roll into a loaf shape.
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44
With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle.
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45
Take one piece of dough and pull it left, the next piece of dough, pull right.
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46
Repeat with all pieces until you have a shape that resembles leaves on a branch.
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47
Transfer to a baking sheet and let rest for 20 minutes.
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48
Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread.
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49
Bake the bread for 20 minutes, or until golden and baked through.
