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Sauté de Boeuf à la Parisienne
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Sauté de Boeuf à la Parisienne
(Beef Sauté with Cream and Mushroom Sauce)

Mastering the Art of French Cooking
Boxed Set: Volumes 1 and 2

Julia Child, Simone Beck, Louisette Bertholle,
Alfred A. Knopf

“This sauté of beef is good to know about if you have to entertain important
guests in a hurry. It consists of small pieces of filet sautéed quickly to a nice
brown outside and a rosy center, and served in a sauce. The following recipe
can easily be prepared in 30 minutes, or in less than half the time if the meat
has been sliced and the mushrooms sautéed ahead. In the variations at the
end of the recipe, all the sauce ingredients may be prepared in advance. If the
whole dish is cooked ahead of time, be very careful indeed in its reheating
that the beef does not overcook. The cream and mushroom sauce here is a
French version of beef Stroganoff, but less tricky as it uses fresh rather than
sour cream, so you will not run into the problem of curdled sauce.
Serve the beef in a casserole, or on a platter surrounded with steamed rice,
risotto, or potato balls sautéed in butter. Buttered green peas or beans could
accompany it, and a good Red Bordeaux wine.”

For 6 people

1/2 pound sliced fresh mushrooms
A heavy, 9- to 10-inch enameled skillet
2 tablespoons butter
1 tablespoon good cooking oil
3 tablespoons minced shallots or green onions
1/4 teaspoon salt and a pinch of pepper
2 1/2 pounds filet of beef; the tenderloin butt and the
tail of the filet are usually used
2 tablespoons butter
1 tablespoon cooking oil, more if needed
1/4 cup Madeira (best choice), or dry white vermouth
3/4 cup good brown stock or canned beef bouillon
1 cup whipping cream
2 teaspoons cornstarch blended with
1 tablespoon of the cream
Salt and pepper
2 tablespoons softened butter
Parsley sprigs

Sauté the mushrooms in a heavy skillet in hot butter and oil for 4 to 5 minutes to brown them lightly. Stir in the shallots or green onions, and
cook for a minute longer. Season the mushrooms with salt and pepper,
and scrape them into a side dish.
Remove all surrounding fat and filament from the filet and cut it into
2-ounce pieces, about 2 inches across and 1/2 inch thick. Dry thoroughly
on paper towels.
Place 2 tablespoon butter and 1 tablespoon cooking oil in the skillet and
set over moderately high heat. When the butter foam begins to subside,
sauté the beef, a few pieces at a time, for 2 to 3 minutes on each side to brown the exterior but keep the interior rosy red. Set the beef on a side
dish, and discard the sautéing fat.
Pour the wine and stock or bouillon into the skillet and boil it down
rapidly, scraping up coagulated cooking juices, until liquid is reduced
to about 1/3 cup. Beat in the cream, then the cornstarch mixture.
Simmer a minute. Add the sautéed mushrooms and simmer a minute
more. The sauce should have a slight liaison (be lightly thickened).
Taste carefully for seasoning.
Season the beef lightly with salt and pepper and return it to the skillet
along with any juices which may have escaped. Baste the beef with the
sauce and mushrooms; or transfer everything to a serving casserole.
When you are ready to serve, cover the skillet or casserole and heat to
below the simmer for 3 to 4 minutes, being very careful not to overdo
it or the pieces of filet will be done rather than rare. Off heat and just
before serving, tilt the casserole, add butter to sauce a bit at a time
while basting the meat until the butter has absorbed. Decorate with
parsley, and serve at once.

Featured Archive Recipes:
Julia's Sauté de Boeuf à la Bourguignonne
Julia's Sauté de Boeuf à la Provençale

A Tribute to Julia Child
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