Mrs John F Kennedys Filet De Boeuf With Sauteed Vegetables Food

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

FILET DE BOEUF EN CROUTE

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

MRS. JOHN F. KENNEDY'S SALAD MIMOSA

Steps:

• Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.

MRS. JOHN F. KENNEDY'S HAZELNUT COOKIES

Steps:

• Heat oven to 350°F. Gradually fold sugar into egg whites. Fold in nuts, cinnamon, lemon juice, and rind. Drop from a teaspoon onto greased and floured cookie sheets. Bake 10 minutes. Remove from pans immediately with a wide spatula.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP

Steps:

• Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.

MRS. JOHN F. KENNEDY'S FILET DE BOEUF WITH SAUTEED VEGETABLES

Steps:

• Peel potatoes and cut into balls with a melon ball cutter. Melt butter in a large skillet over moderate heat. Add potato balls; cook and stir about 10 minutes, until lightly browned. Add mushrooms and cook over low heat 5 minutes. Add salt, pepper, and sherry. Keep hot over very low heat. Place filets on broiler rack in preheated broiler 3 inches from heat. Broil 4 to 5 minutes on each side for rare; 6 to 7 minutes on each side for medium well done. Serve filets with the sautéed potatoes and mushrooms.