1/2 Photos of Beef in Mustard and Cream Sauce - Emancés De Boeuf
Tender strips of rump steak in a delicious dijon - cream sauce. From the book 'The French Farmhouse Kitchen' by Eileen Reece.
My Private Note
Units: US | Metric
- 1Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.
- 2Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.
- 3Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
- 4Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
- 5Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
- 6Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
- 7Stir in the rest of the cream and the mustard, season well with salt and pepper.
- 8Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
- 9If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
- 10Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
- 11Do NOT boil again after adding them!
- 12Serve immediately with rice or buttered noodles.
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Nutritional Facts for Beef in Mustard and Cream Sauce - Emancés De Boeuf
Serving Size: 1 (179 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 687.2
- Calories from Fat 514
- Total Fat 57.1 g
- Saturated Fat 30.9 g
- Cholesterol 247.3 mg
- Sodium 255.9 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 37.1 g