Tenderloin of Beef with Onions, Mushrooms, and Olives

By

Filet de Boeuf à la Bourgeoise

Whether casserole-roasted, plain roasted, or braised, a filet of beef surrounded with onions, mushrooms, and green olives is as attractive to look at as it is to eat. The garniture is cooked in advance, and simmers in the sauce to blend flavors before being arranged around the beef; you may wish to add sautéed potatoes to the platter, or zucchini tirnbale. Cook the filet and prepare the sauce, or braise it with or without a stuffing.

Garniture may be prepared in advance.

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Ingredients

  • Ganiture - small onions:
  • 1 lb. (2 cups) small white onions about 1 inch in diameter
  • A saucepan of boiling water
  • A 6- to 7-inch frying pan or saucepan (no-stick recommended)
  • 2 Tb butter
  • 2 tsp olive oil
  • Salt and pepper to taste
  • Pinch thyme
  • 1/2 cup bouillon
  • A cover for the pan
  • Garniture - mushrooms:
  • 1/2 lb. (1 quart) fresh mushrooms
  • 2 Tb butter
  • 2 tsp olive oil
  • An 8-inch frying pan (no-stick reconirnended)
  • 2 Tb minced shallots or scallions
  • Salt and pepper to taste
  • Garniture - olives:
  • 4 to 5 ounces (1 to 1 1/4 cups) pitted green olives, medium size, about ¼ inch long
  • 2 quarts simmering water in a saucepan
  • Serving:
  • The cooked filet of beef and its 2 1/2 cups or so of sauce
  • The onions, mushrooms, and olivcs
  • 2 to 3 Tb soft butter

Preparation

Step 1

Garniture - small onions:
Drop onions in boiling water, bring rapidly back to boil, and boil 1 minute. Drain, and refresh in cold water.

Shave off 2 ends and peel onions; pierce a cross
1/3 inch deep in root ends.

Heat butter and oil in pan; when foam is subsiding add onions and sauté over moderately high heat to brown lightly.

Reduce heat, add rest of ingredients, cover, and simmer very slowly for 20 to 30 minutes, or until onions are tender when pierced with a knife. Set aside with cooking juices.

Garniture - mushrooms:
Trim and wash the mushrooms; dry in a towel and cut into quarters.

Heat butter and oil in pan until foam is subsiding, add mushrooms and sauté over high heat, tossing frequently, until mushrooms begin to brown.

Reduce heat, add shallots or scallions, and toss a moment more. Season lightly, tossing, and add mushrooms to onions.

Garniture - olives:
Drain and wash the olives; drop into simmering water. Simmer 10 minutes, to remove excess saltiness.

Drain, rinse in cold water, and add to onions and mushrooms.

Serving:
When the beef is done and the sauce is made, add the onions, mushrooms, and olives to the sauce and simmer 3 to 4 minutes to blend flavors. (If meat is being held in casserole, return sauce and garniture to it.)

To serve, place meat on platter, and dip out the onions, mushrooms, and olives with a slotted spoon, arranging them around the beef. Beat the enrichment butter into the sauce a tablespoon at a time, spoon a little over the beef to glaze it and pour the rest of the sauce into a warm gravy boat.

Serve, along with whatever other vegetables you may have chosen.

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