Steak and Mac & Cheese - the Medieval Way

 It's been a while since I posted a dinner.  This is one that I made a few month back when the weather was so cold and miserable and I was in want of comfort food.  What could be more comforting than garlic, beef, and mac and cheese?  Because I like a bit of green in my meal, I served these two dishes with a salad of spring greens topped with a little oil, balsamic vinegar, salt and pepper.

Beef Tenderloin in Garlic Sauce 
3 tbs olive oil
8 cloves garlic
3/4 lbs of beef tenderloin tips
salt
1 tbs sherry

Bring skillet to a high heat. Add oil, garlic and meat and cook to desired doneness. Sprinkle with a little salt and deglaze pan with sherry and a little water.

Notes:  This recipe does not have a specific period source.  It comes from the Boke of Gode Cookery site and was used in a feast themed "Springtime in Seville".  I cut my beef into thin strips as my dining companions were quite hungry and the beef was frozen.  This allowed for even more of that garlic-y, sherry-flavored deliciousness to coat the beef and sped up the cooking process significantly.

Macrows
Take and make a thynne foyle of dowh, and kerve it on pieces, and cast hem on boilling water & seep it wele; take chese and grate it and butter cast hynethen and above as losyns and serve forth.

from The Forme of Cury by Samuel Pegge and the chief Master Cooks of King Richard II.

1 lb. noodles
1/2 cup or more grated Parmesan
2 Tbs. of butter or to taste

Boil noodles in salted water until tender. Place half of the noodles in a serving dish. Sprinkle with half the cheese and half the butter. Repeat with the remaining halves of the ingredients and serve.


Notes:  The first time I had this dish was at a feast in Carolingia back in the early 90's.  They used lasagne noodles and a mixture of Parmesan and cheddar cheeses and a hint of nutmeg.  Simple, yet satisfying on a cool night.