Beef Fillet Sauteed With Reblochon Cheese And Marrow

A rich and lavish dish that makes a very elegant presentation for a very special occasion, Sautéed beef fillet with reblochon cheese and bone marrow accompanied with crisp potato cakes and luscious gravy is sure to make your guests drool. The beef is seared in hot oil and then topped with reblochon cheese and marrow then cooked in the oven until the cheese and the marrow melts on top of the beef. The gravy is made using the beef carcass sautéed with shallots and simmered in white wine. The potatoes are grated and formed into thin cakes and fried until golden and crisp.

This is one of the best gourmandia recipe is high in cholesterol and fat and should be consumed with caution. It is best enjoyed during the holidays where diet restrictions are temporarily suspended. Use beef tenderloin for juicy and flavourful meat that melts-in-your mouth. Sear the meat quickly in medium high heat to seal in the moisture and keep the beef tender and juicy. Flip the fillets only once, searing both sides. The meat will be further cooked in the oven to melt the cheese and marrow and to cook the interior of the meat so you want to sear it quickly so that it does not overcook inside the oven.

Ideally, cut the beef in uniform weight and sizes, about 180 to 200 grams per piece, which is a good portion for serving each guest. Serve the beef fillets with a nice red wine like St. Joseph Rouge or even a Savoie white wine, which goes excellently well with the Reblochon cheese. Originating form the Savoy mountain region of France, Reblochon cheese is made with the rich and creamy milk from the second milking of Abondance and Tarine cows. It is a creamy, supple ad soft cheese with a nutty flavor and a yeasty, almost moldy aroma. You can also use Camembert, Gruyere, or Brie as a substitute for making this recipe.

Ingredients

marrow from 4 bones

4 potatoes

rapeseed oil

salt

pepper

4 beef fillets (about 1/2 lb. each)

2 shallots

3/4 cup white wine

1 glass water

Reblochon cheese (or other soft cheese)

1. Place the deboned marrow in water to remove excess blood, leaving it to soak for 15 to 20 minutes.

2. Peel the potatoes and grate to make julienne or matchstick strips using a sharp knife or potato grater. Season the potato strips with some salt, shape them into a flat cake using your palms, and fry in hot oil until golden and crispy. Place on paper towels to absorb grease.

3. Sear the beef fillets in hot oil, browning both sides. Remove the meat from the pan.

4. To make gravy, sauté waste-parts from the beef with some shallots. Once browned, add some white wine and a glass of water. Let the mixture simmer for about 5 minutes.

5. Remove the crust from the reblochon cheese and cut into cubes. Slice the marrow into the same sized cubes. Place the cheese and the marrow on the beef fillet. Place the whole thing in the oven for 5 minutes.

6. Strain the gravy and add a pinch of salt. When the cheese melts on the meat, remove from the oven and add the crispy potato cakes. Serve the gravy in a separate bowl.

Artichoke And Beef Fettuccine

This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the marinated artichoke hearts in the vegetable or pickle aisle of the grocery store. Moreover, this is a filling; delicious and highly nutritious mean that is ideal for the entire family. Beef has a rich taste and a source of proteins. It also looks pretty appetizing and has a tantalizing aroma that will definitely ignite the taste buds! Artichoke, on the other hand, has been a frequent member of the European table for ages. It is mostly a winter-seasoned plant that produces edible buds full of nutrients. One of the most notable benefits of artichoke is its aphrodisiac benefits and therefore recommended for married couples. 

Other than this, being a kind of vegetable, it is very rich in vitamins and also a source of fibers. The main benefit of fibers is improving the digestive system and preventing constipation. It also has low fat and carbohydrates levels and therefore ideal for people observing a diet or trying to lose some weight. Artichoke is also recommended for pregnant mothers since they have natural substances that are good for the development of the fetus and can also help protect the unborn baby from developing neural tube defects when the time finally comes. It also contains approximately 20% of the daily recommended dose of vitamin C. Vitamin C is vital especially for preventing common infections and also strengthens the body’s immune system. It also contains vitamin K and antioxidants such as ferulic acid, caffeic acid and silyman which have a lot of benefits to the body. Therefore, this recipe is very nutritious and recommended to pregnant women.

Ingredients

8 oz uncooked spinach fettuccine

6 oz. marinated artichoke heats, cut in half (reserve marinade)

1 small onion, chopped fine

1 cup half and half

½ cup freshly grated Parmesan cheese

2 cups bite-sized, cooked roast beef

1. Cook the pasta according to the directions on the package. 

2. In the meantime, pour 1 tablespoon of the marinade in a large skillet place over medium heat. Bring to a boil. Add the onion and sauté until barely tender, about 4 minutes. 

3. Add the half and half, stirring occasionally, until hot. Add the cheese, artichoke hearts, and beef. Cook, stirring occasionally, until hot. Stir in the cooked fettuccine and remove from the heat.

Beef Dinners Came so Easy

The key to a healthy diet lies in striking the perfect balance between animal proteins and nutrient rich fruits and vegetables. Although red meat may have received a bad rap in recent years, nutritionists and experts agree that beef is an invaluable source of protein for the human body and is essential for the growth and development of muscles, connective tissue and a resilient immune system. When supplemented with a healthy serving of vegetables and other side dishes, a scrumptious beef dinner can satiate most of your nutritional requirements, whilst gratifying your taste buds. Mentioned below are 4 easy to prepare beef dinners that are both delectable and nutritious.

Meat Loaf - Heat the oven to 450 F. Meanwhile whisk 2 tsp of Worcestershire sauce, ½ tsp of salt, a large egg and 1/3 cup of ketchup together in a large bowl and blend to reach a uniform creamy consistency. Now add a pound of lean ground beef along with ½ a cup of dried bread crumbs and 1/3 cup of sliced scallions to the batter and mix thoroughly. Using your hands, form the mixture into four loaves measuring 4 x 2-inch. Line a baking sheet with foil and place the loaves on the sheet. Dress the top of the loaves with 2 tsp of ketchup and bake for about half an hour. Serve hot with French fries or an accompaniment of your choice.

Cornbread and Beef Skillet Pie - Heat the oven to 400 F. Meanwhile cook a pound of ground beef in a skillet until brown over a medium-high heat. Pour into the skillet 15.25 oz of drained corn niblets and 21 oz of Ranchero beans. Stir the ingredients well and allow it to simmer for about 2 minutes. Now introduce a pack of cornbread mix on top of the beef gravy and top it off with a sprinkling of ½ cup pepper jack cheese. Bake the mix in the oven for about 15 minutes and remove when a wooden pick inserted into the pie comes out clean.

Stroganoff - Pour 2 tsp of canola oil into a large nonstick skillet and heat. When the oil is hot and ready, add a pound of slice mushrooms and a small roughly chopped onion into the skillet and stir for about 5 minutes till golden brown. Add a pound of ground beef into the mix and cook for about 3 minutes till the meat is well browned. Now stir in 2 tbsp of sherry and a 12 oz jar of beef gravy into the mix and allow it to simmer for about 3 minutes. Turn off the heat and garnish the dish with a quarter cup of freshly chopped dill and half a cup of low fat sour cream. Serve hot over a bed of rice or noodles.

Picadillo On Buns - Add a pound of lean ground beef to a heated large non-stick skillet and cook for a few minutes over medium-high heat until well browned. Now stir in a 1/3 cup of pimento stuffed olives, 14½ oz can of diced tomatoes, along with onions and garlic, 1 tsp of cinnamon, cumin and oregano, 2 tbsp of tomato paste and cider vinegar and a sprinkling of a ½ tsp of kosher salt. Let the mixture simmer and cook for about 10 minutes so that the flavors blend together. Divide the mixture among 4 burger buns and enjoy.