I must say, I was pleasantly surprised how quickly this dish came together. I didn't time it exactly, but I was taking my time and it couldn't have taken more than 45 minutes. If you worked at Rachel Ray speed, I dare say you could pull it together in less than a half an hour, however I prefer to work at a more relaxed pace with minimal amounts of frenzy. The meat was so deliciously tender that you could cut it with the side of a fork. Think Beef Stroganoff, only a much better French version. I will definitely be making this again in the coming months.
As with all of Julia Child’s recipes there are several steps, but if you follow the instructions, the recipes work perfectly every time. In this recipe for Beef Sauté with Cream and Mushroom Sauce you will first sauté the mushrooms, then brown the meat, then prepare the sauce, and finally bring it all back together at the end.
Sauté de Beouf a La Parisienne (Beef Sauté with Cream and Mushroom Sauce)
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Ingredients
For the mushrooms:
- ½ lb. sliced fresh mushrooms
- A heavy 9- to 10-inch enameled skillet (My non-enameled cast iron worked just fine.)
- 2 tablespoons butter and 1 tablespoon cooking oil
- 3 tablespoons minced shallots or green onions
- ½ teaspoon salt and a pinch of pepper
For the beef:
- 2 ½ lbs. filet of beef (According to Julia: the tenderloin butt and the tail of the filet are usually used)
- 2 tablespoons butter and 1 tablespoon cooking oil, more if needed
For the sauce:
- ¼ cup Madeira (best choice), or dry white vermouth
- ¾ cup beef stock
- 1 cup whipping cream
- 2 teaspoons cornstarch blended with 1 tablespoon of the cream
- Salt and pepper
For finishing and serving:
- 2 tablespoons softened butter
- Parsley sprigs
Instructions
Prepare the mushrooms:
- Sauté the mushrooms in the skillet in hot butter and oil for 4 to 5 minutes to brown them lightly. Stir in the shallots or onions, and cook for a minute longer. Season the mushrooms and scrape them into a side dish.
Prepare the beef:
- Remove all surrounding fat, and cut the filet into 2-ounce pieces, about 2 inches across and ½ inch thick. Dry thoroughly on paper towels.
- Place the butter and 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.
Make the sauce:
- Pour the wine and stock into the skillet and boil it down rapidly, scraping up the browned bits in the bottom of the pan, until liquid is reduced to about ⅓ cup. Beat in the cream, then the cornstarch mixture. Simmer a minute. Add the sautéed mushrooms and simmer a minute more. The sauce should be slightly thickened. Taste carefully for seasoning.
- Season the beef lightly with salt and pepper and return it to the skillet along with any juices that may have escaped. Baste the beef with the sauce and mushrooms.
- 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 well done rather than rare. Off heat and just before serving, tilt casserole, add butter to sauce a bit at a time while basting the meat until the butter has absorbed. (Truthfully, I skipped over the butter step and was not disappointed.)
- Garnish with parsley and serve at once.
Notes
Noodles, steamed rice, boiled potatoes, or green beans could accompany this dish.
Credit: Mastering the Art of French Cooking by Simone Beck, Julia Child, and Louisette Bertholle
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