Best Beef In Mustard And Cream Sauce Emancés De Boeuf Recipes

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FILET OF BEEF WITH MUSTARD-CREAM SAUCE



Filet of Beef with Mustard-Cream Sauce image

Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Meat

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 (8 ounce) beef tenderloin steaks, 1 ¼ inch thick
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon minced shallot
pepper
1/4 cup brandy
1/2 cup whipping cream

Steps:

  • Melt butter in heavy, cast-iron skillet over medium-high heat.
  • Add steaks and cook to desired doneness, about 4 minutes per side for rare.
  • Add mustard, Worcestershire Sauce and shallot to skillet.
  • Season with pepper.
  • Add brandy and ignite.
  • When flames subside, return to heat.
  • (or just cook down a couple of minutes) Transfer steaks to plates.
  • Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
  • Pour over steaks and serve.

Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3

BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF



Beef in Mustard and Cream Sauce - Emancés De Boeuf image

Tender strips of rump steak in a delicious dijon - cream sauce. From the book 'The French Farmhouse Kitchen' by Eileen Reece.

Provided by gemini08

Categories     One Dish Meal

Time 45m

Yield 4 plates, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs rump steak or 1 1/2 lbs sirloin steaks
4 shallots
2 1/2 ounces butter, unsalted
8 ounces heavy cream
1 teaspoon Dijon mustard
salt
pepper
1 teaspoon cornstarch

Steps:

  • Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.
  • Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.
  • Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
  • Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
  • Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
  • Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
  • Stir in the rest of the cream and the mustard, season well with salt and pepper.
  • Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
  • If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
  • Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
  • Do NOT boil again after adding them!
  • Serve immediately with rice or buttered noodles.

Nutrition Facts : Calories 687.2, Fat 57.2, SaturatedFat 31, Cholesterol 247.3, Sodium 256, Carbohydrate 5.7, Fiber 0.1, Sugar 0.1, Protein 37.2

MUSTARD CREAM SAUCE FOR CORNED BEEF



Mustard Cream Sauce for Corned Beef image

A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.

Provided by San Marcos Sunshine

Categories     Sauces

Time 15m

Yield 3 cups, 8-10 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons flour
2 cups broth (from cooked corned beef)
1 cup heavy cream
1 tablespoon prepared horseradish
2 tablespoons whole grain mustard (or to taste)
2 tablespoons fresh chives, minced

Steps:

  • Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
  • To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
  • To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
  • Stir in the chives and serve over corned beef, cabbage and other vegetables.

Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2

BEEF PATTIES WITH MUSTARD CREAM SAUCE



Beef Patties With Mustard Cream Sauce image

This is really good - the mustard sauce is awesome! Found on the 'net while looking for some new ground beef recipes.

Provided by jovigirl

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 lb mushroom, sliced
salt & freshly ground black pepper
2/3 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers
2 tablespoons parsley, chopped (optional)
salt & freshly ground black pepper

Steps:

  • Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.
  • In same skillet, saute mushrooms until limp and add to the warm beef patties.
  • To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil.
  • Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
  • Good served over hot buttered noodles.

Nutrition Facts : Calories 434.6, Fat 29.4, SaturatedFat 13.8, Cholesterol 139.6, Sodium 269.8, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 32.2

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