Beef In Mustard And Cream Sauce Emancés De Boeuf Recipes

BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF

Steps:

• Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.
• Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.
• Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
• Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
• Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
• Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
• Stir in the rest of the cream and the mustard, season well with salt and pepper.
• Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
• If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
• Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
• Do NOT boil again after adding them!
• Serve immediately with rice or buttered noodles.

FILET OF BEEF WITH MUSTARD-CREAM SAUCE

Steps:

• Melt butter in heavy, cast-iron skillet over medium-high heat.
• Add steaks and cook to desired doneness, about 4 minutes per side for rare.
• Add mustard, Worcestershire Sauce and shallot to skillet.
• Season with pepper.
• Add brandy and ignite.
• When flames subside, return to heat.
• (or just cook down a couple of minutes) Transfer steaks to plates.
• Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
• Pour over steaks and serve.

BEEF IN CREAM SAUCE

Steps:

• In dutch oven slowly brown meat on all sides in hot shortening.
• Season generously with salt and pepper.
• Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
• Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
• Save pan juices for another use.
• Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
• Add cream, garlic, lemon juice, salt and pepper.
• Cook over medium heat about 3 minutes.
• Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
• Arrange meat slices, overlapping in the sauce.
• Pour remaining sauce over the top.
• Refrigerate until ready to serve.
• I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
• When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

BEEF PATTIES WITH MUSTARD CREAM SAUCE

Steps:

• Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.
• In same skillet, saute mushrooms until limp and add to the warm beef patties.
• To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil.
• Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
• Good served over hot buttered noodles.