Tenderloin of beef stuffed & roasted

By slicing the raw tenderloin, seasoning each slice, and spreading it with wine-flavored mushroom duxelles and then reforming the roast, you will have a deliciously flavored tenderloin that practically serves itself.

The duxelles stuffing

1 lb of fresh mushrooms finely minced
3 Tbsp of butter
1/4 cup minced shallots
1/2 cup of finely minced cooked ham
2 Tbsp of flour and 1/3 cup of Madeira
1 egg yolk
1/2 tsp of dried tarragon, salt and pepper

  • Heat the butter to foaming in a frying pan, sauté until all moisture evaporates and mushrooms brown lightly.
  • Sprinkle in the flour, mix well and blend in the wine. Stir over high heat for 1 minute.
  • Remove from heat and blend in the egg yolk, tarragon, salt and pepper.

Stuffing and tying the filet

You will need:

  • A double thickness of well-washed damp cheesecloth large enough to envelop beef
  • Cooking oil
  • White string
  • Tray
  • Pastry brush

All this can be done the day before – the roast will pick up added flavor.

  • Cut the meat into 1/2 inch thick slices.
  • Lay the cheesecloth on a tray and paint with cooking oil.
  • Salt and pepper each slice.
  • Spread with 1-1/2 Tbsp of duxelles and reform the roast.
  • Tie one loop of string around the lengh ot the roast then stretch the cheesecloth tightly over it.
  • Twist each end and tie securely with string.
  • Twist a tight spiral of string from one end of the roast to the other.

Browning and cover-roasting the beef

This should be done at least an hour before serving.

2-1/2 cups of brown stock
Cooking oil
2 Tbsp of butter
1/2 cup of onions
1/2 cup of carrots
bay leaf, thyme

  • Brown the roast in the cooking oil on a heavy frying pan.
  • Place it in an heavy casserole.
  • Discard the oil.
  • Melt the butter in the same pan and slightly brown the vegetables.
  • Stir in the herbs and strew the vegetables around the roast in the casserole.
  • Deglaze the pan with the stock and pour the liquid into a cup. Reserve.
  • Cover casserole and set over high heat until it sizzles, then place in middle level of an oven preheated to 375°F.
  • Roast for 30 to 40 minutes (125°F for red-rare) basting after 15 minutes.
  • Set beef on a hot serving platter and leave it for 15 minutes while finishing the sauce.

Sauce

Reserved stock
1 Tbsp of tomato paste
1/2 Tbsp cornstarch blended with 1/4 cup of Madeira wine
2 Tbsp of butter
salt and pepper

  • Skim fat off cooking juices in the casserole.
  • Add tomato paste, stock and reduce slowly.
  • Stir in cornstarch and wine and simmer 2 or 3 minutes.
  • Correct seasonings.

Steak Diane

Serves 4 people.

4 eye steaks, 1 inch thick (you may choose to pound the steak thin)
salt and pepper
4 Tbsp of butter
2 Tbsp of minced shallots
1 Tbsp of dry red wine
2 Tbsp of Worcestershire sauce
2 ounces of beef stock (demi-glace)
2 Tbsp of minced parsley

  • Season steaks with salt and pepper.
  • Heat 2 Tbsp of butter in a large skillet.
  • When butter is sizzling, sear steaks over high heat for 1 minute on each side.
  • Lower heat to medium and cook another 2 to 3 minutes on each side for medium rare.
  • Remove steak to a warm platter and discard the fatty drippings from the skillet.
  • Add 1 Tbsp of butter to the skillet and slightly cook the shallots.
  • Add the wine and boil slightly.
  • Add the Worcestershire sauce and the demi-glace.
  • Bring to a boil and cook for one minute.
  • Season to taste.
  • Remove from heat and add the remaining butter.
  • Stir in the parsley and pour the sauce over the steaks.
  • Serve immediately.

Serve with Galette Lyonnaise.

Rôti de boeuf Charlemagne

This roast, sadly, is not used very much. Its chewyness seems to keep people from trying it. Yet it repays in taste what it does not give in tenderness.  Serves 6 people.

3 lb beef round eye round roast
2 Tbsp of cooking oil
1 carrot, 1 onion, quartered
2 Tbsp of butter

For the duxelle

2 Tbsp of butter
1 10 ounce package of mushrooms, sliced
1 onion, minced
2 Tbsp of tomato paste

For the béarnaise

1 shallot, minced
pinch of chervil and/or tarragon
1/4 cup of water
1/4 cup of vinegar
freshly ground pepper
3 egg yolks
14 Tbsp (7 ounces) of butter

  • Preheat oven 375°F
  • In a heavy frying pan heat the oil and brown the roast on all sides.
  • Set the meat in a fireproof dish with the 2 Tbsp of butter, the carrot and the onion.
  • Season with salt and pepper.
  • Cook in preheated oven 30 minutes (rare).
  • In the meantime prepare the duxelle: sweat the onion in the butter and add the sliced mushrooms, salt, pepper and lemon.
  • Cook on high heat until all the moisture is evaporated.
  • Turn off the heat and add the tomato paste.
  • Prepare the béarnaise sauce: in a small saucepan, gently cook down the mixture of water, vinegar, chervil, tarragon and pepper.
  • Reduce to 1 Tbsp of liquid, let cool.
  • Beat the egg yolks for about 1 minutes or until thick.
  • Add the wine and the vinegar mixture, beat for half a minute more.
  • Add one tablespoon of butter and put the saucepan over low heat.
  • Beat in another tablespoon of butter, then the rest of it slowly. Correct seasoning.
  • Cut the roast in small slices, but not all the way through.
  • Put the duxelle of mushrooms in between each slices.
  • Spread the béarnaise sauce over the top and cook under the broiler until brown.

Pot au feu

Provides a good beef stock that can be reduced and then frozen or reduced even further and clarified to become a glace de viande (meat glaze).

8 short ribs shank  (meat bone in)
1 large onion sliced
1 small onion pricked with 2 cloves
8 carrots
2 leeks
2 celery stalks
2 cloves of garlic
bouquet garni (bay leaf, parsley, thyme)
12 small potatoes

  • Brown the sliced onion in one tablespoon of olive oil.
  • Add the meat then the water to cover.
  • Bring to a boil over high heat and cook for 5 minutes, skimming off the scum.
  • Add bouquet garni, garlic, and onion with cloves.
  • Simmer covered for 2 hours.
  • Add water if necessary.
  • Put a minimum of salt.
  • Add carrots, leeks, and celery stalks and cook for another hour.

To serve:

  • Strain the broth and reserve the meat and vegetables.
  • Keep warm.
  • Reduce the broth by boiling it quickly.
  • Then add salt and pepper as needed.
  • In the meantime, cut thin slices of the meat and arrange on a serving platter surrounded by the vegetables.

How to use the broth:

  • Serve the broth in a bowl with toasted French bread covered with grated cheese.
  • Make glace de viande:
    • First the stock (about 1 quart) must be perfectly degreased to be clarified.
    • This clarification process is accomplished by beating egg whites into cold stock, heating it to just below the simmer for 15 minutes.
    • Strain the liquid very gently.
    • Reduce to a syrup that becomes hard jelly when cold.
    • 1 quart of stock will reduce to 1/2 cup.

It can keep for weeks under refrigeration or can be frozen.

Boiled fillet of beef

1 trimmed and tied fillet of beef
2 tsp of salt per quart of water

  • Take the meat out of the refrigerator at least 1 hour before cooking it (if you trimmed it beforehand).
  • Choose a fish poacher long enough to fit the fillet.
  • Fill it with water counting the quarts in order to salt the water correctly.
  • Cover and bring to a full boil.
  • Drop the meat into the water and tie the loose end of the string to the pot’s handles.
  • Cover to bring the water to a boil as quickly as possible.
  • Uncover and count 13 minutes with the water boiling (or 17 minutes with the “chain” still attached).
  • Put the meat on a wooden platter, cut the strings.
  • Let rest 5 minutes then slice 1″ thick pieces.

Bearnaise sauce

1/4 cup wine vinegar
1/4 cup vermouth
1 Tbsp minced shallots or scallions
1/2 tsp dried tarragon
1/4 tsp salt, pepper
3 egg yolks
1 to 1-1/2 sticks butter

  • Boil the vinegar, wine, herbs and seasonings in a small saucepan until liquid is reduced to 2 Tbsp.
  • Let cool.
  • Beat the egg yolks in a saucepan to thicken them slightly.
  • Add the vinegar mixture and place pan over low heat.
  • Continue beating until the sauce is thick enough that you can see the bottom of the pan between strokes.
  • Remove pan from the heat and start adding butter piece by piece.
  • Correct seasoning and keep warm.

Boeuf à la Bourguignonne

Serves 6.

2 lb of beef for stew
vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced
parsley

  • Heat the vegetable oil and brown the meat on all sides.
  • Discard the oil.
  • Deglaze with some stock or water.
  • Put the meat in a large pan and sprinkle with the flour.
  • Stir until brown.
  • Add the wine, stock or water, garlic, tomato paste, salt and pepper.
  • Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
  • Discard the fat and add the lardons and onions to the meat.
  • Cook over gentle heat for 2-½hours.
  • Add the mushrooms and cook for another 15 minutes.
  • Taste and adjust the seasonings.
  • Arrange on a hot serving dish and sprinkle with parsley.