Beefy Cordon Bleu Recipes

MEAT LOAF CORDON BLEU

Steps:

• Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

BEEF ROLLS CORDON BLEU

Steps:

• Combine the first 5 ingredients.
• Make 8 thin patties.
• Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
• Fold over and be sure the cheese and bacon are covered.
• Whip 2 eggs.
• Dip the beef rolls into the egg, then roll in the bread crumbs.
• Place into casserole dish.
• Bake 1 hour at 350 degrees or until done.
• Make gravy with milk, flour, and soup.
• Pour over rolls and bake until sauce bubbles.
• **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

BEEFY CORDON BLEU

Steps:

• 1. In a large bowl mix together and shape into balls then into patties about 1/4 inch thick the meat, salt,milk,onion, Worcheshire sauce,and pepper.
• 2. Top each patty with 1/2 slice of cheese.Then a slice of Canadian bacon.
• 3. Roll up each patty in jelly-roll fashion. Beat together the egg and water in a pie pan.In another pie pan place the bread crumb mixture.
• 4. Dip meat rolls into egg mixture, then into bread crumbs to coat well.
• 5. Saute meat rolls in the melted butter in skillet. Browning well for 5 minutes on each side. Heat oven to 350^. Remove meat rolls to a lined cookie sheet with sides and bake for 25 minutes while making the gravy.
• 6. To the skillet, after meat rolls are out ,add the soup and milk,whisk together and sprinkle with the flour,salt and pepper. Heat slowly, stirring constantly and scraping brown bits from bottom of pan, until bubbly hot. Server over meat rolls.
• 7. Gravy. NOTE: Slice rolls in thin rounds place on crackers or toast pieces top with a little cheese, heat in microwave a few seconds for appetizers. OR slice lengthwise for cold sandwich with lettuce and mayo...

FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)

Steps:

• The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).

BEEF CORDON BLEU

Steps:

• Saute the fillet in butter to the right degree.
• Pour over the warmed brandy and flame.
• Top the steaks with mushrooms and Bearnaise Sauce.
• Add the ham then broil for about 2 minutes.
• Add the cheese and broil until the cheese is melted.

BEEF STROGANOFF FROM LE CORDON BLEU

Steps:

• Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
• Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
• Finely chop the shallot or onion.
• Crush the garlic.
• Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
• Stir in garlic and paprika.
• Cook for 1 minute, stirring.
• Remove from pan and set aside.
• Add oil to pan and heat it over high heat.
• When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
• Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
• Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
• Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.