BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF
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
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
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