Filet Of Beef Cordon Bleu Style Recipe 475

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.

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

Steps:

• For Sauce: Melt butter in saucepan over moderate heat and stir in flour. Blend together well. Remove pan from heat and add milk gradually. Return to heat and bring to boil, stirring constantly. Make a sachet of the bay leaf, clove, parsley stalks, and onion. Add to simmering sauce and reduce heat to low; cook for 15 minutes. Season with salt and white pepper. Set aside until needed.
• Heat 1 ounce clarified butter in frying pan on high heat. Add livers, season with salt and pepper, and cook until just done. Do not overcook! Stir in 1 1/4 cups white sauce, 1 teaspoon oregano and 1-ounce brandy. Pour into blender and puree. Add 1 tablespoon butter and continue to puree for 4 minutes more. Place in bowl and chill until required.
• Cut tenderloin down center, but not completely through. Open steak and beat flat with rolling pin. Spread diced onion on steak and pat down. Cover with 1/2 of pimento and 2 ounces chicken liver pate. Roll steak up. Cover steak with prosciutto and tie string to secure roll, every 1 1/2 inches, or 4 times. Continue this procedure with remaining beef tenderloins. Cut in between strings to separate meat into individual portions, each roll still tied.
• Pour 1 ounce clarified butter into large frying pan over medium heat and fry roll-ups, 2 minutes on each side. Remove from pan, cut off strings and keep meat warm on serving platter.
• Drain off as much of the fatty juices as possible and add remainder of diced onion saute quickly to meat residue. Pour in red wine and cook down. Add remaining pimento. Stir in remaining fresh butter and parsley. Pour over fillets.

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.

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...

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**.

Steps:

• In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

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°.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
• Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.