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How To make Chilled Fillet Of Beef with Sour Cream
4 lb Trimmed beef fillet
Salt to taste Pepper to taste 4 tb Butter,divided
1 Carrot, finely chopped
1 Leek, white part only,
Finely chopped 1 Rib celery, finely chopped
1 tb Vegetable oil
1 cl Garlic, minced
3/4 lb Bacon, cut into 1" pieces
1/4 lb Mushrooms,sliced
1 tb Grated onion
1 1/2 c Sour cream
2 ts Horseradish
1 tb Finely chopped parsley
1 ts Thyme
1 ts Chervil
Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on cutting board,pouring pan juices into bowl. Add remaining ingredients to pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut wedge 1" wide and 1" deep along top length of beef.Remove long triangular wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany with remaining stuffing.Serves 6 to 8.
How To make Chilled Fillet Of Beef with Sour Cream's Videos
Horseradish Sour Cream Sauce Recipe - EatSimpleFood.com
Recipe:
This easy horseradish sour cream sauce recipe has four ingredients: sour cream mixed with spicy horseradish, lemon juice or vinegar, and salt. Horseradish cream sauce makes a fast and delicious sour cream sauce that goes with meats and vegetables.
This flavorful four ingredient wonder horseradish sour cream sauce takes minutes to make. Literally, stir together the ingredients and chill for a couple hours so the flavors can meld and intensify. The horseradish cream sauce should become spicer with a little time in the refrigerator.
Horseradish sour cream sauce is good for ~ 1 ½ weeks in the refrigerator in an airtight container.
A Word On Prepared Horseradish
If you like spicy horseradish sour cream sauce, be sure to pick a prepared horseradish that is labeled spicy or extra spicy.
Some prepared horseradishes are hot, some are not. Some of my favorite spicy prepared horseradish's are:
• Beaver Extra Hot Horseradish - This horseradish does not have a lot of good reviews because people say it's not hot enough but I love it and it is some of the spiciest that I've tasted.
• Atomic Extra Hot Horseradish - Better reviews for heat and also delicious. (* Amazon affiliate links).
Add prepared horseradish to taste and remember that it will get hotter as it sits, so make at least a couple hours ahead of time and refrigerate.
What Does Horseradish Sour Cream Go With?
If you like how it tastes, horseradish cream sauce goes with anything!
Traditionally it goes with steak, prime rib roasts, beef tenderloin, and beef sandwiches.
Less traditionally, I have tossed or dipped roasted vegetables (potatoes, Brussels sprouts) in it and also used it as a dressing with raw salads.
Lastly, try it on chicken sandwiches or as a dip for seafood like poached shrimp.
Variations on Horseradish Cream Sauce
Don't have lemon? Cool - any acid will work. Try something more neutral like white wine vinegar, plain pickling vinegar, or even apple cider vinegar. In a real pinch, try a different citrus like lime or orange juice.
Like a little mayonnaise? Go ahead and try a little less sour cream and substitute with a bit of mayo. This substitution is especially good on sandwiches.
Want a little more tang in your horseradish cream sauce? Add a dash of Worcestershire sauce
Like herbs? Knock it out with a little fresh rosemary, sage, dill, or your favorite fresh herb.
Ingredients:
• 1 cup sour cream
• ¼ cup prepared horseradish
• 2 tsp fresh lemon juice
• ½ tsp salt
Instructions
• Mix all ingredients together in a bowl.
• Add more horseradish, lemon juice, or salt to taste.
• Refrigerate 4 hours to allow flavors to meld and get spicier. Happy dippin'! Beckie
Beef Rouladen - Delicious Beef Rolls from Germany
Rouladen is a German dish made of beef that is rolled up with bacon, onion, and pickles inside. It is simple to make and only requires a few ingredients. I’ve given this recipe a slight French twist.
First, the beef is pounded thin and then seasoned with salt and pepper. Then spread meat with ½ tbsp Dijon mustard. I used Dijon, but traditionally you would use German mustard. Next, bacon or smoked ham, onion, and pickles are placed on top of the beef before it is rolled up and secured with toothpicks or kitchen twine. The Rouladen is then browned in a pan before being simmered in beef broth until tender.
This dish is typically served with potatoes and gravy. For a French twist, Rouladen can also be made with veal instead of beef. Being French, I like it served with mashed potatoes and green beans.
either way, Rouladen is a delicious and easy-to-make meal that is sure to please any crowd.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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Beef Tenderloin
Smoking a whole beef tenderloin is an elevated classic dish that my family thoroughly enjoys, especially during the Holidays. It just feels like you are enjoying one of the best, most tender meats ever. I start off with an English mustard slather that is inspired by the classic preparation of a Beef Wellington. In this recipe and accompanying video we are going to reverse sear (smoke and then sear) the tenderloin, so we get a smoked element, but also the amazing taste from the char of a great sear.
Recipe:
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