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Appetizers

Shrimp Cocktail with Avocado Sauce

Ingredients:

- 1 pound large shrimp, peeled and deveined

- 1/2 cup cocktail sauce

- 1/2 avocado, peeled and mashed

- 1 tablespoon chopped fresh cilantro

- 1/4 teaspoon salt

- 1/8 teaspoon black pepper

Instructions:

1. Cook the shrimp in boiling salted water for 2-3 minutes, or until they are pink and opaque.

2. Drain the shrimp and let them cool.

3. In a medium bowl, combine the cocktail sauce, avocado, cilantro, salt, and pepper.

4. Stir until combined.

5. Serve the shrimp with the avocado sauce.

Cheese Fondue

Ingredients:

- 1 pound Swiss cheese, shredded

- 1 pound Gruyère cheese, shredded

- 1 cup dry white wine

- 1 tablespoon cornstarch

- 1 teaspoon Dijon mustard

- 1/4 teaspoon garlic powder

- 1/4 teaspoon black pepper

- 1 loaf French bread, cut into 1-inch cubes

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the Swiss cheese, Gruyère cheese, white wine, cornstarch, Dijon mustard, garlic powder, and black pepper.

3. Stir until combined.

4. Pour the cheese mixture into a fondue pot or oven-safe dish.

5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

6. Serve with the French bread cubes.

Soup

French Onion Soup

Ingredients:

- 6 large onions, thinly sliced

- 1/2 cup (1 stick) unsalted butter

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon dried thyme

- 1/4 teaspoon dried oregano

- 6 cups beef broth

- 1/2 cup dry white wine

- 1/4 cup cognac

- 12 slices French bread

- 1 cup grated Swiss cheese

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large pot or Dutch oven, melt the butter over medium heat.

3. Add the onions, salt, pepper, thyme, and oregano.

4. Cook, stirring occasionally, for 10-15 minutes, or until the onions are softened and caramelized.

5. Add the beef broth, white wine, and cognac.

6. Bring to a boil, then reduce heat and simmer for 15 minutes.

7. Preheat the oven's broiler.

8. Place a slice of French bread in each of 6 oven-safe bowls.

9. Ladle the soup over the bread.

10. Top each bowl with grated Swiss cheese.

11. Broil for 3-5 minutes, or until the cheese is melted and bubbly.

Main Course

Beef Tenderloin with Red Wine Sauce

Ingredients:

- 1 (1 1/2-pound) beef tenderloin

- 1 tablespoon olive oil

- Salt and pepper to taste

- 1 cup red wine

- 1/2 cup beef broth

- 1/4 cup minced shallots

- 2 tablespoons butter, divided

- 1 tablespoon flour

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Heat the olive oil in a large skillet over medium heat.

3. Season the beef tenderloin with salt and pepper.

4. Sear the beef tenderloin in the hot oil for 2-3 minutes per side, or until it is browned on all sides.

5. Transfer the beef tenderloin to a roasting pan.

6. Roast in the preheated oven for 15-20 minutes, or until the beef reaches desired doneness.

7. Remove the beef tenderloin from the oven and let it rest for 5 minutes.

8. Meanwhile, make the red wine sauce.

9. In a medium saucepan, combine the red wine, beef broth, and shallots.

10. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has reduced by half.

11. Strain the sauce through a fine-mesh sieve.

12. In a small saucepan, melt 1 tablespoon of butter over medium heat.

13. Whisk in the flour until smooth.

14. Cook for 1-2 minutes, or until the roux is golden brown.

15. Slowly whisk the red wine sauce into the roux.

16. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.

17. Stir in the remaining 1 tablespoon of butter.

18. Serve the beef tenderloin with the red wine sauce.

Side Dish

Mashed Potatoes

Ingredients:

- 2 pounds potatoes,