Best Filet Of Beef Cordon Bleu Style Recipes

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BEEF STROGANOFF FROM LE CORDON BLEU



Beef Stroganoff from Le Cordon Bleu image

Stroganoff is of Russian origin, and there are many variations. This wonderful stroganoff recipe comes from a book by chefs from Le Cordon Bleu cooking schools. It's made with filet of beef or sirloin strips instead of the usual ground beef, and takes less than 30 minutes start to finish. Perfect for company -or- a busy weeknight meal! Tip: For variation, I sometimes like to add a handful of sliced fresh mushrooms along with the shallots or onions, and a half teaspoon of Dijon plus a tablespoon of brandy added to the sauce is quite tasty. I usually serve our stroganoff over egg noodles, but rice or potatoes would be equally good. A salad of mixed greens is nice, to round out the meal. Hope you enjoy as much as we do!

Provided by BecR2400

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces filet of beef or 8 ounces boneless sirloin
1 large shallots or 1 small onion
1 garlic clove
2 tablespoons butter
1 teaspoon paprika
2 tablespoons sunflower oil
salt
fresh ground black pepper
2/3 cup sour cream
1 dill pickle, cut into thin strips
1 -2 tablespoon finely chopped fresh Italian parsley

Steps:

  • Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
  • Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
  • Finely chop the shallot or onion.
  • Crush the garlic.
  • Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
  • Stir in garlic and paprika.
  • Cook for 1 minute, stirring.
  • Remove from pan and set aside.
  • Add oil to pan and heat it over high heat.
  • When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
  • Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
  • Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
  • Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.

Nutrition Facts : Calories 387.3, Fat 40.5, SaturatedFat 17.9, Cholesterol 70.4, Sodium 450.4, Carbohydrate 6, Fiber 0.8, Sugar 3.3, Protein 2.5

BEEF CORDON BLEU



Beef Cordon Bleu image

Make and share this Beef Cordon Bleu recipe from Food.com.

Provided by House

Categories     Steak

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

6 ounces steak fillets, cut to 1-inch thickness
3 ounces butter
2 ounces brandy
2 ounces mushrooms, sauteed
1 ounce bearnaise sauce
1 slice ham
1 slice swiss cheese

Steps:

  • Saute the fillet in butter to the right degree.
  • Pour over the warmed brandy and flame.
  • Top the steaks with mushrooms and Bearnaise Sauce.
  • Add the ham then broil for about 2 minutes.
  • Add the cheese and broil until the cheese is melted.

Nutrition Facts : Calories 1532.6, Fat 128.2, SaturatedFat 68.3, Cholesterol 352.5, Sodium 912.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.4, Protein 50.6

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE



Filet Mignon With Mushrooms and Madeira Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon corn, peanut or vegetable oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup Madeira wine
1/2 cup beef broth
1 teaspoon tomato paste

Steps:

  • Sprinkle the meat on both sides with salt and pepper. Set aside.
  • Cut mushrooms into thin slices. There should be about 3 cups.
  • Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
  • Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
  • Cook briefly, stirring and pour in the wine.
  • Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
  • Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
  • Swirl in the remaining butter and serve the sauce with the meat.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams

BEEF ROLLS CORDON BLEU



Beef Rolls Cordon Bleu image

A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them**

Provided by Pamela

Categories     Grains

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
2 eggs
1 small onion
1 (1 1/4 ounce) package onion soup mix, dry
1/2 cup rolled oats (can be blended in a blender for finer crumbs)
8 slices ham or 8 slices bacon
8 slices mozzarella cheese
2 eggs
breadcrumbs
1 (10 1/2 ounce) can mushroom soup, undiluted
1 cup milk
2 teaspoons flour

Steps:

  • Combine the first 5 ingredients.
  • Make 8 thin patties.
  • Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
  • Fold over and be sure the cheese and bacon are covered.
  • Whip 2 eggs.
  • Dip the beef rolls into the egg, then roll in the bread crumbs.
  • Place into casserole dish.
  • Bake 1 hour at 350 degrees or until done.
  • Make gravy with milk, flour, and soup.
  • Pour over rolls and bake until sauce bubbles.
  • **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

Nutrition Facts : Calories 375.2, Fat 23.8, SaturatedFat 10.4, Cholesterol 177.9, Sodium 795.3, Carbohydrate 11.5, Fiber 1, Sugar 1.1, Protein 27.8

BEEFY CORDON BLEU



Beefy Cordon Bleu image

This is an easy recipe and meat rolls can be made ahead of time up to and before you dip in egg and roll in bread crumbs..I made the roll and put them in the refrigerator until I was ready to make dinner. I made all six this way . My family loved them and the gravy was delicious on my potato/dressing and on the rolls. These...

Provided by Pat Duran

Categories     Meatloafs

Time 45m

Number Of Ingredients 15

2 lb lean ground beef
2 tsp seasoned salt
1 Tbsp dehydrated onions
2 Tbsp worcestershire sauce
1 tsp black pepper
1/3 c milk
3 slice swiss cheese,cut each in 1/2
6 slice canadian bacon, leave whole
1 large egg beaten with 1 tablespoon water
1 c 1/2 cup italian bread crumbs mixed with 1/2 cup panko crumbs
1/3 c butter
GRAVY
10 3/4 oz can of golden mushroom soup
1 c milk
1 tsp flour and salt and pepper to taste

Steps:

  • 1. In a large bowl mix together and shape into balls then into patties about 1/4 inch thick the meat, salt,milk,onion, Worcheshire sauce,and pepper.
  • 2. Top each patty with 1/2 slice of cheese.Then a slice of Canadian bacon.
  • 3. Roll up each patty in jelly-roll fashion. Beat together the egg and water in a pie pan.In another pie pan place the bread crumb mixture.
  • 4. Dip meat rolls into egg mixture, then into bread crumbs to coat well.
  • 5. Saute meat rolls in the melted butter in skillet. Browning well for 5 minutes on each side. Heat oven to 350^. Remove meat rolls to a lined cookie sheet with sides and bake for 25 minutes while making the gravy.
  • 6. To the skillet, after meat rolls are out ,add the soup and milk,whisk together and sprinkle with the flour,salt and pepper. Heat slowly, stirring constantly and scraping brown bits from bottom of pan, until bubbly hot. Server over meat rolls.
  • 7. Gravy. NOTE: Slice rolls in thin rounds place on crackers or toast pieces top with a little cheese, heat in microwave a few seconds for appetizers. OR slice lengthwise for cold sandwich with lettuce and mayo...

MEAT LOAF CORDON BLEU



Meat Loaf Cordon Bleu image

I'm a working mom. Even with my busy schedule, I can make this in the morning and pop it into the oven when I get home. -Barb Jacobsen, Campbell, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

1 large egg, beaten
1 envelope meat loaf seasoning mix
1/2 cup tomato sauce
2 cups soft bread crumbs
2 pounds lean ground beef
8 thin slices fully cooked ham
8 thin slices Swiss cheese
1 can (4 ounces) sliced mushrooms

Steps:

  • Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 287 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 659mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

FILET OF BEEF BOURGUIGNON



Filet of Beef Bourguignon image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

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.

BEEF AU BLEU



Beef au Bleu image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 (2-pound) sirloin steak, about 2-inches thick
Kosher salt and freshly ground black pepper
Splash olive oil
8 ounces blue cheese
1/2 cup cream
Watercress or Endives with Oranges, for serving, recipe follows
4 endives
2 tablespoons butter
2 tablespoons sugar
2 tablespoons red wine vinegar
1/3 cup red wine
Kosher salt and freshly ground black pepper
2 oranges

Steps:

  • Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes. Season the steaks on both sides with salt, and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan, and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes.
  • Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices. Cook's Note: if you feel there is too much juice, you can reduce it first. Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table.
  • Serve with Endives with Oranges or on a bed of watercress.
  • Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.
  • While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.
  • When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)



Filet of Beef Cordon Bleu-Style Recipe - (4.7/5) image

Provided by rossboys

Number Of Ingredients 10

4 filets of beef, about 10 oz each, choice grade or above
Salt and pepper to taste
3 Tbsp neutral cooking oil
2 bunches asparagus, extra large, ends trimmed
2 Tbsp extra virgin olive oil
6 Tbsp whole butter
10 sprigs of thyme
1/4 lb prosciutto di Parma, thinly sliced
4-8 slices Swiss cheese or Gruyere
3 cups whipped potatoes, for 2/3 cup per serving (Note: Make them stiffer and place in plastic piping bag)

Steps:

  • The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).

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