FILET OF BEEF WITH BLUE CHEESE RAVIOLI

FILET OF BEEF WITH BLUE CHEESE RAVIOLI image

Categories Beef

Yield serves 6

Number Of Ingredients 21

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Ingredients

1/2 baking potato (about 1/4 pound)
1 ounce blue cheese, crumbled
(about 2 1/2 tablespoons)
1 scallion including green top, cut into thin slices
1 tablespoon heavy cream
Salt
Fresh-ground black pepper
12 wonton wrappers
8 tablespoons butter
3 shallots, chopped
3 cups veal or chicken stock, or
canned low-sodium chicken broth
3 3/4 cups red wine
1 sprig thyme, or 1/8 teaspoon dried
3/4 pound mixed wild mushrooms, such as
shiitake, porcini and cremini
2 tablespoons chopped fresh herbs, such as
chervil, tarragon, chives and parsley
Six 6- to 8-ounce pieces beef fillet
2 teaspoons chopped fresh chervil or
parsley, for garnish

Steps:

1. Put the potato half in a small saucepan of salted water. Bring to a boil and simmer until tender, about 20 minutes. Drain. When cool, peel and mash. Put into a medium bowl and add the cheese, scallion, cream,a pinch of salt, and a pinch of pepper. Stir. 2. Lay out six of the wonton wrappers and brush lightly with water. 1 tblsp filling in the center of each. Top with the rest of wrappers. Press around the edges to seal, pressing out any air that may be trapped inside. Put the finished ravioli on a baking sheet dusted with flour. 3. Heat 1 tblsp of the butter in a medium saucepan over moderately low heat. Add half the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the stock, 3 cups of the wine and the thyme. Bring to a boil. Continue boiling until reduced to 1 1/4 cups, about 15 minutes. Strain the sauce into a bowl. Set aside. 4. If using shiitakes, remove the stems. Slice all the mushrooms. In a large frying pan, heat 2 tablespoons of the butter over moderate heat. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add the remaining shallots and cook, stirring, 2 minutes longer. Stir in herbs and 1/8 teaspoon pepper. 5. Season the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy frying pan, heat 2 tblsp of the butter. Cook beef about 4 minutes per side. Let rest. 6. Deglace with 3/4 cup wine. Add the sauce, bring to a boil and simmer. Add butter. 7. Cook ravioli-boil in salted water about 3 minutes. Drain. 8. Put a small pile of mushrooms on each plate. Put a fillet on each pile of mushrooms and top with a ravioli. Pour the sauce over the ravioli and sprinkle with chervil.