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Thursday, December 29, 2011

INH Cooking - Sauté de Boeuf à la Parisienne

As of late I have been following the anime: Kuroshitsuji, the plot of which revolves around a demonic butler and his noble master. During the course of the series, many dishes are depicted or mentioned. After piquing my curiosity with a lovely looking Pear & Blackberry Cornmeal Cake, I decided to start collecting and producing recipes of the show. Having just finished the episode titled, "His Butler, Engaging Servants," I heard the dinner feast announced as, "Fillet de Boeuf à la Parisian." It's somewhat incorrect to call it this as it is known as, "Sauté de Boeuef à la Parisian," in France, but is accurate as the beef is, in fact, filleted before being sauteed. I decided to post a recipe for it that I have used in the past and found to be fantastique. I believe the origin of this recipe is,"Larousse Gastronomique," by Montange. Please enjoy.

1/2 pound sliced fresh mushrooms
A heavy, 9- to 10-inch enameled skillet
2 tablespoons butter
1 tablespoon good cooking oil
3 tablespoons minced shallots or green onions
1/4 teaspoon salt and a pinch of pepper
2 1/2 pounds filet of beef; the tenderloin butt and the tail of the filet are usually used
2 tablespoons butter
1 tablespoon cooking oil, more if needed
1/4 cup Madeira (best choice), or dry white vermouth
3/4 cup good brown stock or canned beef bouillon
1 cup whipping cream
2 teaspoons cornstarch blended with
1 tablespoon of the cream
Salt and pepper
2 tablespoons softened butter
Parsley sprigs

1) Sauté the mushrooms in a heavy skillet in hot butter and oil for 4 to 5 minutes to brown them lightly.
2) Stir in the shallots or green onions, and cook for a minute longer.
3) Season the mushrooms with salt and pepper, and scrape them into a side dish.
4) Remove all surrounding fat and filament from the fillet and cut it into 2-ounce pieces, about 2 inches across and 1/2 inch thick.
5) Dry thoroughly on paper towels.
6) Place 2 tablespoon butter and 1 tablespoon cooking oil in the skillet and set over moderately high heat.
7) When the butter foam begins to subside, sauté the beef, a few pieces at a time, for 2 to 3 minutes on each side to brown the exterior but keep the interior rosy red.
8) Set the beef on a side dish, and discard the sautéing fat.
9) Pour the wine and stock or bouillon into the skillet and boil it down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 cup.
10)Beat in the cream, then the cornstarch mixture.
11)Simmer a minute.
12)Add the sautéed mushrooms and simmer a minute more.
13)The sauce should have a slight liaison (be lightly thickened).
14)Taste carefully for seasoning.
15)Season the beef lightly with salt and pepper and return it to the skillet
16)along with any juices which may have escaped.
17)Baste the beef with the sauce and mushrooms; or transfer everything to a serving casserole.
18)When you are ready to serve, cover the skillet or casserole and heat to below the simmer for 3 to 4 minutes, being very careful not to overdo it or the pieces of fillet will be done rather than rare.
19)Off heat and just before serving, tilt the casserole, add butter to sauce a bit at a time while basting the meat until the butter has absorbed.
20)Decorate with parsley, and serve at once.

This will serve approximately four guests and is easy to prepare, 30-40 minutes perhaps.

Pairing Suggestions: Root1 Cabernet Sauvingon or a brisk lager.

Side suggestions: Green peas, risotto or rice.

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