Filet Of Beef Cordon Bleu Style Recipe 475

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)

Steps:

• The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).

PORK CORDON BLEU

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.

BEEF CORDON BLEU

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.

BEEF ROLLS CORDON BLEU

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**.

BEEF AU BLEU

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.

LOVER'S BEEF BURGUNDY FILLET RECIPE - (4.7/5)

Steps:

• IN A MEDIUM SAUCE PAN MIX TOGETHER WINE, OIL, SOY, OYSTER SAUCE, GARLIC, AND OREGANO, BRING TO A BOIL, REMOVE FROM HEAT AND CHILL. PLACE FILET MIGNON IN 9 X 13 BAKING DISH, POUR MARINADE OVER MEAT AND COVER TIGHTLY AND REFRIGERATE FOR MINIMUM OF 5 HOURS. IN A MEDIUM BOWL COMBINE BUTTER, WINE,SHALLOTS, GREEN ONIONS, AND WHITE PEPPER, MIX WELL, REFRIGERATE. PREHEAT OUTDOOR GRILL LIGHTLY OIL GRILL, PREHEAT OVEN TO 200 F GRILL FILETS TO DESIRED DONENESS TURNING ONCE, PLACE BACK IN EMPTY 9 X 13 PAN, DOLLOP WITH WINE BUTTER MIXTURE AND INTO HEATED OVEN TO MELT THE BUTTER. SERVE

MEAT LOAF CORDON BLEU

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°.