4 trimmed beef tenderloin steaks 6-oz.
2 cups beef stock or broth, separated
1/2 cup red wine
3 T. butter or margarine
2 T. onion, chopped
2 T. flour
1 dried chipotle pepper, (available at gourmet shops, Mexican markets, and some supermarkets. These peppers are dried over wood fires and have a distinctive smoky aroma and flavor)
1/4 cup pecan halves, toasted

1. In a small pan melt the butter and lightly sauté the onion. When the onion is  starting to clear stir in the flour to form a roux.  Cook until roux is golden in color.
2. Add one cup of the stock to the pan and whisk to dissolve roux, cook until thickened.
3. Combine the brown sauce with the remaining stock, the wine, and the whole pepper in a heavy saucepan. bring to a simmer and reduce to one cup. Strain the sauce, gently squeezing the absorbed liquid from the pepper and onions, discard the pepper and onions. This step can be done the day before and the sauce reheated.
4. Pre-heat the oven to 400 degrees. Heat a large oven-proof sauté pan or skillet over high heat until very hot. I recommend using a non-stick spray like Pam. Place the tenderloins in the skillet and sear on one side until they have a nice brown crust, 2- 3 minutes. Turn the tenderloins and place the pan in the oven for 6-8 minutes for medium rare.
5. Plate the tenderloins and top each with 2 oz. of sauce and garnish with toasted pecans.

Rabbit Run's Signature Cookies

1 cup butter or margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 t. vanilla
1 t. salt
1 t. baking soda
1 1/2 cup flour
3 cups quick oats
1 1/2 cup pecan halves
1 1/2 cup dried cherries

1. Preheat the oven to 350 degrees.
2. Cream together the butter and both sugars. Add the eggs and the vanilla and mix well scraping down the bowl.
3. Combine the salt, soda, and flour. Add the flour mixture to the butter mixture and mix well. Add the oats and mix just till combined. Add the pecans and cherries and mix just until well distributed.
4. Drop by rounded tablespoonfuls on an ungreased cookie sheet and bake for 10 to 12 minutes.

4 cups flour
3/4 cup golden raisins
3/4 cup dark raisins
1/2 cup sugar
1 1/2 tsp salt
1 1/4 tsp baking soda
1 cup buttermilk
2 eggs

1. Preheat oven to 350 degrees. Generously grease or spray two 8 inch round baking dishes or cake pans.
2. Mix all ingredients together thouroughly and divide between the two dishes and bake for 40 to 50 minutes until a knife inserted in the middle comes out clean.
3. Turn loaves out and cool on a rack for 15 minutes before cutting. Cut into pie shaped wedges and serve with honey butter or cider butter.

Cider Butter
mix 1 stick softened butter with 4 Tbs. boiled cider or frozen apple juice concentrate