- 2 lb. Texas beef tenderloin
- ⅔ C. flour
- Salt and pepper
- 2 C. cornflake crumbs
- 1 C. finely chopped Texas pecans
- ½ C. Parmesan cheese
- 1 tsp. paprika
- ½ tsp. nutmeg
- 1 stick (½ C.) butter
- ¼ C. flour
- 2 C. milk
- 1 (10 oz.) pkg. grated sharp cheddar cheese
Cut beef into bite-size pieces (about 1¼ inch square). Place in plastic or paper bag with flour. Shake until coated. Refrigerate while continuing preparation. Combine in mixing bowl cornflake crumbs, pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan melt butter. Add flour and stir until dissolved. Add milk and heat until mixture bubbles. Stir in cheese until melted. Set oven at 400 degrees F. Dip each floured beef cube in cheese sauce, allow to drain a little, then roll in bowl of dry mixture so all sides are well coated. Place on well-buttered cookie sheets, leaving space between each. (At this stage, may be placed in refrigerator until needed.) Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.
TURKEY-NUT SANDWICH FILLING
- 2 C. minced, cooked turkey
- ½ C. minced celery
- ½ C. finely chopped Texas pecans
- 1/3 C. salad dressing
- ½ tsp. seasoned salt
- ¼ tsp. pepper
Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
NUT PIMIENTO SANDWICH FILLING
- 4 T. finely chopped pimiento
- 4 T. milk
- 2 C. grated sharp cheddar cheese
- 1 tsp. Worcestershire sauce
- ¼ C. chopped Texas pecans
- 2 hard-cooked eggs
- ½ C. salad dressing
Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.