Fillet Of Beef With Potato Galette And Shaved Asparagus Recipes

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

POTATO GALETTES WITH CRAB, SHRIMP, AND ASPARAGUS

Steps:

• Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes. Set aside. Cook asparagus in boiling salted water until crisp-tender, 3 minutes. Transfer to bowl of ice water to cool. Drain.
• Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic to form 4-inch round. Microwave on high until almost tender, about 3 minutes. Transfer potato galette to baking sheet. Drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes. (Reduced stock, asparagus, and galettes can be made 6 hours ahead. Cover and chill.) Melt 1 tablespoon butter in medium skillet over medium heat. Add leek. Cover and cook until just tender, stirring occasionally, 5 minutes. Add crab, cream, and chives; simmer to heat through. Season with salt and pepper. Remove from heat. Cover to keep warm. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, 3 minutes. Add asparagus; toss to heat through. Season with salt and pepper.
• Meanwhile, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates. Bring reduced stock to simmer. Remove from heat. Add remaining 2 tablespoons butter; whisk just until melted.
• Top potato galettes with crab mixture. Arrange shrimp atop crab. Surround with asparagus. Spoon stock over.

SCRUMPTIOUS BEEF AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.

BEEF & ASPARAGUS

Steps:

• Trim the meat, and slice across the grain evenly into long, thin strips.
• Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
• Drain the meat, reserving the marinade.
• Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
• Remove from the wok.
• Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
• Remove and drain on absorbent paper.
• Blend the cornstarch with the reserved marinade until smooth.
• Return asparagus and meat to wok with marinade mixture.
• Stir-fry over high heat until meat is cooked through and sauce has thickened.
• Serve at once.

ASPARAGUS BEEF STIR-FRY ON POTATOES

Steps:

• Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 12-16 minutes, turning once. Cool slightly., In a small saucepan, melt butter over medium heat. Heat until golden brown, 3-4 minutes, stirring constantly. Remove from heat; stir in soy sauce and vinegar. Keep warm., In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry asparagus and mushrooms in remaining oil until asparagus is crisp-tender, 2-3 minutes. Stir in beef, salt and pepper; heat through., Cut potatoes lengthwise in half; fluff pulp with a fork. Top with beef mixture; drizzle with sauce.

BEEF TENDERLOIN STEAKS ON POTATO GALETTES WITH MUSTARD SAUCE

Steps:

• Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and sauté 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 200°F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.
• Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

SAUSAGE ASPARAGUS AND POTATO SKILLET

Steps:

• Over medium-high heat, fry sausage and onions together in a deep skillet until lightly browned. Drain fat.
• Stir in potatoes, water, salt and pepper. Cover and simmer 10 minutes.
• Mix in asparagus and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed.
• Sprinkle cheese on top before serving.