Fillet Of Beef Meurice Recipes

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET OF BEEF MEURICE

Steps:

• Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.

FILLET DE SOLE MEURICE

Steps:

• Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain.
• Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter.
• On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock.
• In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan.
• In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well.
• Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm.
• Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat.
• Veal Stock: In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups.

FILLET OF BEEF WELLINGTON

Steps:

• In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
• In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.
• In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.