Chilled Fillet of Beef with Sour Cream
Yield
6 servingsPrep
15 minCook
50 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, filet mignon
trimmed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | tablespoons |
butter
ivided |
|
| 1 | each |
carrots
finely chopped |
|
| 1 | each |
leeks
white part only, finely chopped |
*
|
| 1 | each |
celery stalks
finely chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| ¾ | pound |
bacon
cut into 1 inch pieces |
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | tablespoon |
onions
grated |
|
| 1 ½ | cups |
sour cream
|
|
| 2 | teaspoons |
horseradish
|
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
chervil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, filet mignon
trimmed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 6E+1 | ml |
butter
ivided |
|
| 1 | each |
carrots
finely chopped |
|
| 1 | each |
leeks
white part only, finely chopped |
*
|
| 1 | each |
celery stalks
finely chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 340.2 | g |
bacon
cut into 1 inch pieces |
|
| 113.4 | g |
mushrooms
sliced |
|
| 15 | ml |
onions
grated |
|
| 355 | ml |
sour cream
|
|
| 1E+1 | ml |
horseradish
|
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
chervil
|
*
|
Directions
Season beef with salt and pepper.
Dot with 2 tablespoons butter.
Melt remaining 2 tablespoons butter in small roasting pan.
Add carrot, leek and celery.
Sauté over low heat 8 minutes.
Place beef in pan.
Bake in preheated 500 degree F oven 25 minutes.
Cool in pan juices 1 hour.
In medium skillet, heat oil and garlic.
Cook 1 minute.
Add bacon.
Sauté until barely crisp.
Drain on paper towels.
Drain all but 3 tablespoons drippings.
Add mushrooms.
Cook over moderate heat 3 to 5 minutes.
Remove, drain and set aside.
Place cooled meat on cutting board, pouring pan juices into bowl.
Add remaining ingredients to pan juices, blending well.
Add bacon and mushrooms.
Taste for seasoning.
Cut wedge 1 inch wide and 1inch deep along top length of beef.
Remove long triangular wedge.
Spoon stuffing evenly into cavity, filling with about 3 tablespoons of stuffing.
Replace wedge.
Chill.
To serve, cut beef into ¾ inch slices.
Accompany with remaining stuffing.
