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“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: May 3, 2012

03/05/12 Filet of Beef with Cream & Mushroom Sauce


RECIPE

Serves 6

A CookTale

This recipe is 99% Cathie. The 1% represent my contribution of Buttered Pappardelles. The recipe, called Saute de Boeuf a la Parisienne, dates back to Julia Childs Volume 1. Julia never fails Cathie, and if the proof is in the tasting we welcome you to experience this delectable main course fit for your very best guests. Or for a very special dinner for two.
Here is Cathie’s detailed recipe.

INGREDIENTS

1/2 lb sliced Mushrooms
4 TB Butter & 2 TB EVOO
3 TB minced Shallots or Onions
1/4 tsp Salt and a pinch of Pepper
2 lbs Filet of Beef
1/4 C Madeira or Marsala
3/4 C Beef Bouillon
1 C Heavy Cream
2 tsp Cornstarch mixed with 1 TB of the Cream (optional)
More Salt & Pepper if necessary
2 TB softened Butter (for finishing)

METHOD

1. Saute′ Mushrooms in 2 TB Butter & 1 TB EVOO for 4-5 minutes on high heat. Stir in Shallots or Onions & cook a minute longer. Season & put in a side dish.

2. Cut the meat into bite-sized pieces. Put 2 TB Butter & 1 TB EVOO & saute′ the beef, a few pieces at a time, for 2-3 minutes, browning each side but keeping the interior rosy. Season, set aside & put it in a side dish. Discard any fat left in the pan.

3. Pour the Wine & Bouillon into the pan & boil down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 C. Beat in the Cream, then the Cornstarch mixture. Simmer a minute. Taste for seasoning.

4. Add the Beef and the Mushrooms & some of the juices which may have escaped. Mix everything up. Can be prepared ahead to this point.

5. When ready to serve, cover the pan & heat to below the simmer for 3-4 minutes. No longer, so the Beef remains rare. Off heat, add small bits of softened butter. Baste the Meat until the Butter has been absorbed. Serve immediately.