rush the top and sides of the roast with the mustard
igh heat, saute the slices of beef in batches with 2 to
Tie the filet of beef with butcher twine at 1/
n large pan. Add filet of beef. Brown well on all sides
tablecloth. Using a bottom of a pan or a meat
FILET OF BEEF WITH PUFF PASTRY:
In
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
as achieved an internal temperature of 125 degrees.
Brush with
ven to 400\u00b0F. Place beef flat, fat side down, on
br>Scrape down the sides of the blender or work bowl
llow to cool.
Place beef in a glass, enamel, or
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
ven to 475\u00b0F. Place beef in a shallow roasting pan
Place slices of beef on a work surface, Season
ixture liberally over all sides of the tenderloin and press into
Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
Slice into wafer thin slices.
Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
Heat a wok or pan over a high heat and add the peanut oil.
Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
Take off the heat, stir in the cilantro and scallion and serve immediately.
Take a small, thick fillet beef and brown in a small amount of butter for about 7 or 8 minutes on each side over high heat.
This is best done in a heavy iron skillet.
Set aside and add to skillet about 3-1/2 tablespoons of sour cream and about 2 tablespoons of Parmesan cheese.
Mix with pan juices then pour 1/2 over beef.
Let cool.
Refrigerate overnight.
Serve cold next day for lunch.
Use other half of heated sauce to pour over top.
Serve with German fried potatoes and a small salad.
Trim fat from beef; cut fillet crosswise into 1/
TO COOK THE BEEF:
Preheat oven to 500\