11 mouth watering beef steak recipes to maintain desired weight

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Fried beef fillet with morel mushrooms and Venice balsam

Fried beef fillet with morel mushrooms and Venice balsam
Fried beef fillet with morel mushrooms and Venice balsam
Prev 1 of 11Next
★★★   101 votes

Morel mushrooms have a rich, creamy, earthy, and nutty flavor that some say tastes likes steak. It is only natural then to use them as an ingredient for a rich and creamy steak sauce such as the one made in this recipe by Orient Express. In this recipe, the beef is prepared as simple as possible, seared and then cooked in the oven with little or no seasoning. It is then accompanied with a flavorful garnish including tomatoes stuffed with shiitake mushrooms, chips of oven-cooked potatoes, and a fan of baked snow peas. Morel mushroom sauce flavored with Beaumes de Venise wine and cooked with cream is poured over the beef for an exquisite finish.

To complete this dish, first you need to make three kinds of garnish: the stuffed tomatoes, the potato corolla, and the fan of snow peas. All of the garnishes must be prepared before cooking the beef. Shiitake mushrooms are used to stuff the tomatoes; use fresh shiitake mushrooms for excellent flavor. Shiitake has smoky and rich flavor that will complement the morel sauce. Like morel mushrooms, they also have a meaty and exotic taste that many find quite addictive. If you’re not a fan of shiitake, you can also use other kinds of mushrooms depending on the season. The chef suggests chanterelle, which has a great aroma and hints of apricot flavor. Another kind of mushroom that will work excellently for this dish is horn-of-plenty. Also known as black trumpet or trumpet of the dead, horn-of-plenty is a dark flavorful mushroom that when dried develops a taste similar to black truffles.

Beaumes de Venise is used in this recipe to flavor the morel mushroom sauce. This is a sweet fortified wine with a floral aroma made in the Rhone Valley sold under the designation Muscat de Beaumes. “Beaumes” comes from the Provencal word “balma,” which means “grotto” or “cave.” If you can’t find this type of wine, you can also use other Muscat wines (made of Muscat grapes).

4

40 min

40 min

Recommended Wine

Graves rouge

Ingredients


  • 1.76 lbs. beef fillet

  • 3 ½ tablespoons butter

  • 4 tomatoes

  • 0.44 lbs. (7.04 oz.) gourmand peas

  • 4 potatoes

  • 0.88 lbs. shiitake mushrooms (replace, depending on the season, with trumpets of death or chanterelle mushrooms) INCOMPLETE INGREDIENT LIST

Preparation Instructions

1

Peel the potatoes and slice them into thin chips. Don’t wash them after peeling so that the starch remains and they stick together when cooked. Season with pepper and arrange them like petals on a small round mold. Bake for 10 minutes in 180 degree oven. Blanche the snow peas in salted boiling water.

2

Once they cook, drop them in a bowl of ice water so the cooking stops and they remain bright green and al dente. On a dish, arrange the snow peas in a fan-like formation. Clean and remove the stems of the shiitake mushrooms and cut into thin slices. Fry briskly at very high temperature to get rid of all the excess water. Take the tops off the tomatoes and scoop out the insides, emptying the core.

3

Season tomatoes with salt and pepper and stuff them with the cooked shiitake mushrooms. When the garnish is entirely ready, cook the beef filet. Fry quickly on both sides. Depending on your guests taste, cook them very rare, just right or well done. Place in the oven after searing to cook.

4

To make the morel sauce, chop the morel mushrooms and sauté in butter. If you are using dehydrated morels, they have to be soaked for six hours in wine (either Sauternes or Beaumes de Venise). Add cream and let it boil gently. When the sauce is almost ready heat the garnish for about four minutes in a 160 degrees oven. Mount the sauce with butter.

5

With your hand on the handle, make circular movements with the pan to melt the butter and build up the sauce. Season with some pepper. Arrange the fan of gourmet peas on the plate, beside it place the potato in flower formation, place the stuffed tomato in the middle of the potatoes, position the beef filet and pour mushroom sauce over the meat. Serve.




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Reviews (5)
Miles Yale Jones
This is just off its comfort zone. I expected a usual beef fillet taste. Yeah, this still kept this…and yet so much more. I enjoyed the discovery so much and from the load I had to wash after dinner, it was obvious everyone also did.
, March 15, 2012
Sheema
This is an edible cuisine! When I saw this recipe I was intrigued. When I made it, I was speechless. I can’t remember the last time I made a recipe that is as perfect as this. Just followed the recipes procedure and there is no tweaks necessary! This was the centerpiece of a great meal which will absolutely happen again.
, March 6, 2012
Helen
Looks fabulous, but the ingredient list is incomplete. Can’t make it and I'll have to give 1 star. I love Christian Bodiguel’s recipes usually.
, March 5, 2012
Margaret
I never believed I'd like a recipe stuffed with vegetables. This recipe made me believe otherwise. =>
, March 3, 2012
Tiff
Thanks to this my vegetarian boyfriend finally liked something I cooked! And the best thing is that we both did even though I don't often eat vegetables. We finished it off so sudden then cooked another batch! Good thing it can be cooked fast. This is now our official recipe of the week. Hope I'll find more.