BOEUF A LA FICELLE
Provided by Pierre Franey
Categories roasts, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Neatly trim off each end of the fillet. Carefully tie the piece lengthwise and crosswise with string. Leave a piece of string overhanging to facilitate removal from the cooking liquid.
- Trim off the bottom end of the leek. Discard any blemished leaves. Cut the leek into 1 1/2-inch lengths. Cut each piece lengthwise in half. Cut each half lengthwise into very thin strips (julienne). There should be about 2 cups.
- Cut the parsnip crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into very thin slices. Stack the slices and cut into very thin strips. There should be about 2 cups.
- Cut the carrots crosswise into 1 1/2-inch lengths. Cut the pieces into slices and then into very thin strips as above. There should be about 2 cups.
- Cut the onion in half. Cut each half into very thin slices. There should be about 3/4 cup.
- Pour the broth into a small kettle large enough to hold the meat neatly in one layer. Add the bay leaf, parsley, thyme, salt and pepper. Add the beef, leaving a length of string outside the kettle.
- Bring the broth to a simmer and cook exactly 5 minutes.
- Immediately add the leek, parsnip, carrots and onion and stir to distribute. Cover closely and let simmer exactly 7 minutes longer. Remove from the heat and let rest, covered, for 5 minutes.
- Cut the beef into thin slices, each 1/2-inch thick or slightly less, and place on a warm platter. Spoon a mixture of the vegetables on the side and spoon a little of the broth over all. Serve with horseradish sauce on the side, to individual taste.
BOEUF BOURGUIGNON A LA JULIA CHILD
This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- First prepare the bacon: cut off the rind and reserve.
- Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
- Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
- Drain and dry the lardons and rind and reserve.
- Pre-heat the oven to 450°F.
- Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
- Saute the lardons for 2 to 3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
- Once browned, remove to the side plate with the bacon.
- In the same oil/fat, saute the onion and the carrot until softened.
- Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
- Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
- Set the uncovered casserole in the oven for four minutes.
- Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
- Now, lower the heat to 325°F and remove the casserole from the oven.
- Add the wine and enough stock so that the meat is barely covered.
- Add the tomato paste, garlic and herbs and the bacon rind.
- Bring to a simmer on the top of the stove.
- Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
- The meat is done when a fork pierces it easily.
- While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
- For the onion, if using frozen, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
- Pour in the stock, season to taste, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs and set the onions aside.
- For the mushrooms, heat the butter and oil over high heat in a large skillet.
- As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
- As soon as they have browned lightly, remove from heat.
- To Finish the Stew:.
- When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
- Distribute the mushrooms and onions over the meat.
- Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock.
- If the sauce is too thin, boil it down to reduce to the right consistency.
- Taste for seasoning.
- Pour the sauce over the meat and vegetables.
- If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
- Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
- If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
- 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6
FILET DE BOEUF EN CROUTE
(Filet Mignon in Puff Pastry) I prefer not to eat out on Valentine's Day, hate fighting the crowds, the noise, the usually bad service because the restaurant is jam packed, the expense...could I have a little cheese with my "whine"? LOL! Here's what I made for the main course last year, and it was to DIE for. Almost too pretty to eat....almost! Enjoy!!! *Prep-time does not include chilling time.
Provided by Wildflour
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
- In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
- Place in fridge til cold.
- Roll out puff pastry a little and cut in half.
- Spread steaks with garlic, top with cheese.
- Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
- Place seam-side down onto baking sheet lined with parchment paper.
- Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
- Beat egg with oil, and brush pastry with it.
- Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
- Serve with horseradish sauce if desired.
- Serves 2.
Nutrition Facts : Calories 1202.6, Fat 98.6, SaturatedFat 39.4, Cholesterol 210.2, Sodium 634.4, Carbohydrate 60.1, Fiber 2.1, Sugar 6, Protein 21.2
BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)
Provided by Craig Claiborne
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Cut the beef into one-and-a-half-inch cubes. Sprinkle with salt and pepper.
- Scrape and trim vegetables onto a sheet of wax paper. When finished, the paper may be gathered up and discarded in one fell swoop.
- Using a paring knife, peel the onion. Cut it into three-quarters-of-an-inch cubes. There should be about one cup.
- Trim off the ends of the carrots with a paring knife. Using a swivel-bladed paring knife, scrape the sides of the carrots. Using the chef's knife, cut the carrots into one-and-a-half-inch lengths. Cut the lengths into quarters. There should be about one and a half cups.
- Using a regular paring knife, cut off the stems and opposite ends of the turnips. Using a swivel-bladed paring knife, peel the turnips. Cut the turnips into quarters. Cut each quarter in half. There should be about two cups.
- Using a paring knife, peel the garlic. Using a chef's knife, mince it fine.
- Using a chef's knife, cut the celery lengthwise into quarters. Cut the strips into one-and-a-half-inch lengths. There should be about one cup.
- Gather the parsley, thyme and bay leaf into a bundle. Tie it with string.
- Heat the oil in a heavy skillet (for example, a five-quart skillet 11 1/2 inches in diameter).
- When the oil is extremely hot and almost smoking, add the beef pieces one cube at a time. As the meat browns on one side, turn the pieces, scraping them from the bottom with a wooden spoon or turning them with a two-pronged fork. While browning the meat the heat should be kept as high as possible. The browning should take about five minutes.
- When the beef cubes are browned all over, add the onions and garlic and stir to blend. The beef will give up some liquid. Continue cooking over high heat, stirring often, about three minutes.
- Use the skillet lid, partly cover and pour off the fat from the skillet. Sprinkle with flour and stir with a wooden spoon to coat the cubes evenly.
- Add the wine and water and stir until flour is blended with the liquid. Add the tied bundle of herbs, salt and pepper to taste. Cover closely and cook over moderate heat one hour.
- Meanwhile, put the turnips, carrots and celery in a small saucepan (a five-cup saucepan is suitable) and add water to cover. Add salt to taste. Bring to a boil. Let cook about one minute. Drain in a colander.
- Add the vegetables to the stew. Cover closely and continue cooking 30 minutes. Add the Cognac and serve piping hot with rice or boiled buttered potatoes.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 968 milligrams, Sugar 6 grams, TransFat 2 grams
BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)
Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.
Provided by BecR2400
Categories Stew
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
- Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
- Blot the beef and veggies dry with paper towels.
- Preheat oven to 325F/175°C.
- In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
- Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
- Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
- Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
- Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
- Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.
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