Sauté de Boeuf a la Parisiene

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AKA Beef Sauté with Cream and Mushroom Sauce.

This is Julia Child's quick alternative to Beef Stroganoff, using cream instead of sour cream; the whole thing can come together in under 30 minutes if the mean has been slice and the mushrooms prepared ahead of time.

(Photo is my own.)

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  • 6

Ingredients

  • 1/2 lb. sliced fresh mushrooms
  • 4 Tblsp. butter
  • 2 Tblsp. good cooking oil
  • 3 Tblsp. minced shallots or green onions
  • 1/4 teaspoon salt and a pinch of pepper
  • 2-1/2 lbs. filet of beef; the tenderloin butt
  • 1/4 cup Madeira, or dry white vermouth
  • 1/4 cup brown stock or canned beef bouillon
  • 1 cup whipping cream
  • 2 teaspoons corn starch blended with 1 Tblsp of the cream
  • salt and pepper
  • parsley sprigs

Preparation

Step 1

In a large dutch oven or other heavy bottomed pan, sauté the mushrooms in 2 T. butter and 1T. oil for 4-5 minutes to brown them lightly. Stir in shallots or onions and cook for a minute longer. Season with salt and pepper, and put them in a dish, set aside.

Remove all fat and filament from the beef, cutting it into 2-ounce pieces, about 2-inches across and 1/2-inch thick. Dry thoroughly on paper towels.

Place 2 T. butter and 1 T. oil in dutch oven 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 per side. Don't over-cook or the meat will be tough; you want it to be rosy red on the inside. You will probably need to work in batches. Remove the meat to a dish and set aside.

Pour the wine and stock or bouillon into the dutch oven and boil it down rapidly, scraping up the brown bits, until the liquid is reduced to about 1/3 cup. Beat in the cream, then the cornstarch mixture. Simmer for 1 minute.

Add the sauteed mushrooms and simmer a minute more. The sauce should be slightly thickened. Taste carefully for seasoning.

Season the beef with salt and pepper and return it to the pan, along with any juices that may have been released. Baste the beef with the mushroom sauce.

Serve with a garnish of parsley, over rice or noodles, or with risotto, or potato balls, and a green vegetable.

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