Sauté De Boeuf A La Parisienne
[Beef Sauté with Cream and Mushroom Sauce]
April’s recipe for the cooking blog. This is the second recipe that I have cooked from the Julia Child cookbook, Mastering the Art of French Cooking. Here are my thoughts and insights about this one.
First of all, the recipe says that it is a great one for entertaining on short notice because it takes approximately 30 minutes to prepare. And, it shortens the time if you slice the meat and sauté the mushrooms ahead of time.
I bought the filet of beef, the tenderloin butt that was recommended, and I purchased it at Costco (Warehouse Store) because it was about half the price per pound than the local Grocery Markets. It called for 2 ½ pounds of the beef but I had to buy 6 ½ pounds and that was the smallest one that Costco had. So, I now have sliced meat for at least 2 more recipes from the cookbook. I froze the sliced meat after I weighed and labeled it.
Slicing the meat ahead did save time; but even if I had only purchased the 2 ½ pounds, it took a bit of time to ensure that I cut the slices evenly. I sautéed the mushrooms and they went pretty fast, I guess start to finish, about 10 minutes including the slicing.
I had everything all set out ahead of time, the butter and oil measured, as well as the Madeira and cream.
I started by sautéing the beef strips as directed, not crowding the pan. I used the size pan that was suggested and by doing the beef in batches, this took me about 15 minutes. Next up was reducing the wine and stock mixture which took about 15 to 20 minutes. The rest of the dish went together pretty quickly. There is no way that this recipe can be achieved in 30 minutes flat even if you sliced and sautéed ahead of time. That said, each and every minute spent preparing this delightful dish was totally worth it and I would not complain if it took over an hour to prepare.
I served the beef with Garlic Mashed Potatoes, a new recipe of Cheesy Cauliflower and Artichoke casserole with Red Bell Pepper that was awesome, a Spinach Salad with dried cranberries and croissant rolls.
The meal was a success, the meat just melted in your mouth and you could have cut it with a spoon. The knives I put with the place settings were never picked up. The sauce over the meat and the potatoes was delicious. This recipe is a keeper and I will be making it again. I certainly hope that it turned out as good in your kitchen and your guests were as impressed as mine were.
The Kitchen is my favorite place, and recipes like this one are why.
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