FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
FRUGAL GOURMET'S BEEF IN BURGUNDY
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
- Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
- Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
- Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
- Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.
FRUGAL GOURMET'S BEEF WITH BLEU CHEESE
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cooking time on this may vary greatly depending on how well done you like your steak.
Provided by Queen Dana
Categories Steak
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
- Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.
Nutrition Facts : Calories 375.2, Fat 21.3, SaturatedFat 9.7, Cholesterol 114.1, Sodium 167.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.9, Protein 29.1
FRUGAL GOURMET'S BLEU CHEESE AND ANCHOVY DRESSING
Make and share this Frugal Gourmet's Bleu Cheese and Anchovy Dressing recipe from Food.com.
Provided by Queen Dana
Categories Salad Dressings
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Nutrition Facts : Calories 146.7, Fat 9.2, SaturatedFat 4.7, Cholesterol 158.6, Sodium 486.6, Carbohydrate 6.6, Fiber 1.8, Sugar 0.8, Protein 10.2
CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER
My hubby LOVES bleu cheese, so as soon as I saw this in a little booklet about the Midwest, I knew he'd enjoy steak prepared like this! The original recipe called for 1/2 C. A1 Steak sauce for marinating, but since I didn't have any, I made up my own marinade. I offer here the excellent results.
Provided by Debber
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay steak portions in a marinating container or a zippered plastic bag.
- Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
- Allow steaks to marinate for at least 30 minutes (longer is even better).
- At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
- Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
- Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
- When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
- Spoon one-fourth of the bleu-butter over each portion; serve immediately.
- SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
- p e r f e c t i o n h a s b e e n a c h i e v e d!
Nutrition Facts : Calories 1290.3, Fat 84.3, SaturatedFat 35.6, Cholesterol 474.4, Sodium 426.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 124.5
FRUGAL GOURMET'S FOCACCIA
I copied this recipe from the Frugal Gourmet show years ago as I watched Jeff Smith prepare it. It certainly looked delicious and I had to try it. It is good! (Rise time is not included)
Provided by Impera_Magna
Categories Yeast Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a large bowl, mix water, yeast, and sugar.
- Stir in oils and 1 t salt.
- Add 2 3/4 c flour, mixing well til spongy.
- Add enough remaining flour to make stiff dough.
- Turn onto floured surface and knead until elastic.
- Cover with bowl and let rise til doubled.
- Divide dough in half, spread on cookie sheets using your fingers.
- TOPPINGS:.
- Mix crushed garlic with olive oil; brush over bread.
- Sprinkle w/ dried rosemary and kosher salt.
- Cover and let rise.
- Bake at 375 for 1/2 hour.
- Cut into squares and serve.
- NOTE: You can also slice squares in half for sandwiches.
Nutrition Facts : Calories 2147.5, Fat 115, SaturatedFat 15.6, Sodium 1188.6, Carbohydrate 254.8, Fiber 41.8, Sugar 13.9, Protein 47.9
ROAST BEEF SANDWICHES WITH BLUE CHEESE DRESSING
Categories Sandwich Beef Cheese Dairy Leafy Green No-Cook Picnic Lunch Mayonnaise Blue Cheese Arugula Summer Chill Sour Cream Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 sandwiches
Number Of Ingredients 9
Steps:
- Using fork, mash cheese in bowl. Whisk in sour cream, mayonnaise and Worcestershire. Season with salt and pepper.
- Spread 8 bread slices with butter. Spread remaining 8 bread slices with cheese dressing; mound beef atop dressing, dividing equally. Sprinkle with salt and pepper. Top with peppers, if desired, then arugula and buttered bread slices. Cut sandwiches in half. (Can be made 6 hours ahead. Wrap in foil and refrigerate.)
"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
Provided by papergoddess
Categories Sauces
Time 1h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
FRUGAL GOURMET'S CHICKEN MARSALA
Make and share this Frugal Gourmet's Chicken Marsala recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Dredge with flour seasoned with salt and pepper.
- Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.
- Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
- Pour over Chicken.
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