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Pan-Roasted Fillet of Beef with
Potato and Blue-Cheese Ravioli



La Cense Beef
La Cense Beef: The Only USDA Approved Grass Fed Beef!

"The West wasn't won on salad."
~ North Dakota Beef Council

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Pan-Roasted Fillet of Beef with
Potato and Blue-Cheese Ravioli

Patrick Clark, Tavern on the Green, New York
Food and Wine Magazine's America's Best Chefs
 Food & Wine Books 1995, Editorial Director: Judith Hill,
American Express Publishing Corp.


“Each beef fillet sits n a bed of sautéed wild mushrooms and wears a ravioli
‘cap’. Chef Clark uses either domestic Maytag Blue or British Stilton for his
ravioli, but any blue cheese will do. If you don’t have the time to make the
ravioli, simply omit them and serve the beef with the mushrooms and sauce,
in which case a side dish of mashed potatoes with blue cheese wouldn’t
be amiss.”

Chef’s Wine Suggestion:  “I favor either Zinfandel or Merlot with
this dish – preferably Storybook zinfandel or, in a perfect world,
a 1974 Mantanzas Creek merlot.

Make It Ahead:  As in many chefs’ recipes, there are a lot of steps here.
But the dish isn’t really hard or even particularly time-consuming. You
can complete the recipe through step four well in advance.

Chef’s Tip:  You can make the ravioli ahead of time and freeze it.
Make plenty and use it as a tasty, attractive complement to many
dishes. The important thing here – and another time-saver – is not
to defrost the ravioli before cooking. Cook it in its frozen state, or
it will get limp and mushy. Just follow the cooking directions
in this recipe.

Serves 6

1/2 baking potato (about 1/4 pound)
1 ounce blue cheese, crumbled
(about 2 1/2 tablespoons)
1 scallion including green top, cut into thin slices
1 tablespoon heavy cream
Fresh-ground black pepper
12 wonton wrappers
8 tablespoons butter
3 shallots, chopped
3 cups veal or chicken stock, or
canned low-sodium chicken broth
3 3/4 cups red wine
1 sprig thyme, or 1/8 teaspoon dried
3/4 pound mixed wild mushrooms, such as
shiitake, porcini and cremini
2 tablespoons chopped fresh herbs, such as
chervil, tarragon, chives and parsley
Six 6- to 8-ounce pieces beef fillet
2 teaspoons chopped fresh chervil or
parsley, for garnish

1. Put the potato half in a small saucepan of salted water. Bring to a
boil and simmer until tender, about 20 minutes. Drain the potato.
When cool enough to handle, peel and mash. Put the mashed
potato into a medium bowl and add the cheese, scallion, cream,
a pinch of salt, and a pinch of pepper. Stir until combined.
2. On a work surface, lay out six of the wonton wrappers and brush
them lightly with water. Put about 1 tablespoon filling in the center
of each. Top with the rest of the wonton wrappers and press around
the edges to seal, taking care to press out any air that may be trapped
inside. With a 3-inch round cookie cutter, stamp out the ravioli, or
cut them into rounds with a knife. Press firmly around the edges to
make sure they’re sealed. Put the finished ravioli on a baking sheet
dusted with flour.
3. Heat 1 tablespoon of the butter in a medium saucepan over moder-
ately low heat. Add half the shallots and cook, stirring occasionally,
until translucent, about 5 minutes. Add the stock, 3 cups of the wine
and the thyme. Bring to a boil. Continue boiling until reduced to 1 1/4
cups, about 15 minutes. Strain the sauce into a bowl. Set aside.
4. If using shiitakes, remove the stems. Slice all the mushrooms. In a
large frying pan, heat 2 tablespoons of the butter over moderate
heat. Add the mushrooms and 1/2 teaspoon salt and cook, stirring
occasionally, until beginning to brown, about 5 minutes. Add the
remaining shallots and cook, stirring, 2 minutes longer. Stir in
the mixed chopped herbs and 1/8 teaspoon pepper.
5. Season the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large, heavy frying pan, heat 2 tablespoons of the butter. Add
the beef and cook on one side until well browned. Turn each piece
of meat and cook until medium rare, about 4 minutes per side.
Remove and let rest in a warm spot for about 5 minutes.
6. Add the remaining 3/4 cup wine to the frying pan and bring to a
boil, scraping the bottom of the pan to dislodge any brown bits.
Continue boiling until wine is reduced to a glaze, about 2 minutes.
Add the sauce and bring to a boil. Simmer about 5 minutes. Cut the
remaining 3 tablespoons butter into pieces. Stir them into the sauce.
7. Meanwhile, cook the ravioli in a pot of boiling, salted water until
just done, about 3 minutes. Remove the ravioli with a slotted
spoon and drain on paper towels.
8. Put a small pile of mushrooms on each plate. Put a fillet on each
pile of mushrooms and top with a ravioli. Pour the sauce over
the ravioli and sprinkle with chervil.

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