Julia Child’s Sauté de Boeuf à la Parisienne with Cream and Mushroom Sauce

Ingredients

• 0.5 lb fresh mushrooms (Sliced or prepared for sautéing)
• 2 tbsp butter (For sautéing the mushrooms)
• 1 tbsp cooking oil (For sautéing the mushrooms)
• 3 tbsp shallots (Minced)
• 0.25 tsp salt (For seasoning the mushrooms)
• pepper (A pinch, for seasoning the mushrooms)
• 2.5 lb filet of beef (Trimmed of surrounding fat and filament; cut into 2-ounce pieces about 2 inches across and 1/2 inch thick)
• 2 tbsp butter (For sautéing the beef)
• 1 tbsp cooking oil (For sautéing the beef; more if needed)
• 0.25 cup Madeira or dry white vermouth
• 0.75 cup beef stock
• 1 cup whipping cream (Reserve 1 tablespoon to blend with the cornstarch)
• 2 tbsp cornstarch (Blended with 1 tablespoon of the whipping cream)
• salt (For correcting the sauce seasoning and seasoning the beef)
• pepper (For correcting the sauce seasoning and seasoning the beef)
• 2 tbsp butter (Softened; added to the sauce just before serving)
• parsley (Sprigs, for decoration)

Steps

1. 1

   Sauté the mushrooms in the first 2 tablespoons of butter and 1 tablespoon of cooking oil for about 5 minutes, until lightly browned.

2. 2

   Stir the minced shallots into the mushrooms and cook for 1 minute longer. Season with the 1/4 teaspoon salt and a pinch of pepper, then scrape the mushrooms into a side dish.

3. 3

   Trim the surrounding fat and filament from the beef. Cut the filet into 2-ounce pieces about 2 inches across and 1/2 inch thick, then dry the pieces thoroughly on paper towels.

4. 4

   Place the second 2 tablespoons of butter and 1 tablespoon of cooking oil in the skillet and set it over moderately high heat. Wait until the butter foam begins to subside.

5. 5

   Sauté the beef a few pieces at a time for 2–3 minutes on each side. Brown the exterior while keeping the interior rosy red. Transfer the beef to a side dish and discard the fat from the skillet.

6. 6

   Pour the Madeira or dry white vermouth and the beef stock into the skillet. Boil the liquid down rapidly, scraping up the coagulated cooking juices from the skillet, until it is reduced to about 1/3 cup.

7. 7

   Beat the whipping cream into the reduced liquid, then beat in the cornstarch blended with 1 tablespoon of the cream. Simmer for 1 minute.

8. 8

   Add the sautéed mushrooms and simmer for 1 minute more. The sauce should be lightly thickened. Correct the seasoning with salt and pepper.

9. 9

   Season the beef lightly with salt and pepper. Return it to the skillet along with any juices that escaped onto the side dish.

10. 10

    Baste the beef with the sauce and mushrooms, or transfer the beef, mushrooms, and sauce to a serving casserole.

11. 11

    When ready to serve, cover the skillet or casserole and heat it to just below a simmer for 3–4 minutes. Take care not to overcook the filet; it should remain rare rather than becoming well done.

12. 12

    Remove the skillet or casserole from the heat. Tilt it slightly, then add the 2 tablespoons softened butter to the sauce a little at a time while basting the meat, allowing each addition to absorb before adding more.

13. 13

    Decorate with parsley sprigs and serve immediately.

Notes

The source notes that the dish can be cooked in advance, but reheating requires care so the beef does not overcook. The source does not specify an exact reheating temperature beyond heating to below a simmer.

Nutrition per serving

• main
• French
• beef
• filet
• cream sauce
• mushrooms
• quick-cooking
• stovetop