Chilled Fillet Of Beef With Sour Cream

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Servings: 8 Difficulty: Advanced
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Elegant roast beef with a rich, tangy mushroom and bacon stuffing, served cold.
Chilled Fillet of Beef With Sour Cream recipe image

This sophisticated chilled beef fillet is a showstopper for lunch parties or elegant gatherings. The beef is quickly roasted at high heat to keep it rare and tender, then cooled in its own juices for maximum flavor. It’s stuffed with a luxurious mixture of sautéed mushrooms, crispy bacon, and a creamy sour cream, horseradish, and herb sauce. The contrast between the cool, firm beef and the rich, tangy filling is delightful. Serve it sliced beautifully with the remaining stuffing on the side for a visually stunning and delicious meal that tastes even better the next day.

Chilled Fillet of Beef With Sour Cream recipe image
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Chilled Fillet Of Beef With Sour Cream

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 756.7

Description

This sophisticated chilled beef fillet is a showstopper for lunch parties or elegant gatherings. The beef is quickly roasted at high heat to keep it rare and tender, then cooled in its own juices for maximum flavor. It&# 226;ÂÂs stuffed with a luxurious mixture of sautéed mushrooms, crispy bacon, and a creamy sour cream, horseradish, and herb sauce. The contrast between the cool, firm beef and the rich, tangy filling is delightful. Serve it sliced beautifully with the remaining stuffing on the side for a visually stunning and delicious meal that tastes even better the next day.

Ingredients

Directions

  1. Preheat oven to 500ðF (260ðC).
  2. Season the beef fillet generously with salt and pepper. Dot the top with 2 tablespoons of butter.
  3. In a small roasting pan, melt the remaining 2 tablespoons of butter over medium-low heat.
  4. Add finely chopped carrot, leek whites, and celery. Sauté gently for 8 minutes until softened but not browned.
  5. Place the beef fillet on top of the vegetables in the roasting pan.
  6. Roast in the preheated oven for 25 minutes for a rare center.
  7. Remove from oven and let the beef cool in the pan juices for 1 hour.
  8. While beef cools, heat vegetable oil in a medium skillet. Add minced garlic and cook for 1 minute.
  9. Add chopped bacon and sauté until barely crisp. Drain on paper towels, reserving 3 tablespoons of drippings in the skillet.
  10. Add sliced mushrooms to the skillet with the reserved drippings. Cook over moderate heat for 3 to 5 minutes until tender. Drain and set aside.
  11. Place the cooled beef on a cutting board. Pour the pan juices into a mixing bowl.
  12. To the pan juices, add sour cream, horseradish, parsley, thyme, chervil, and grated onion. Blend well.
  13. Fold in the cooked bacon and mushrooms. Taste and adjust seasoning if needed.
  14. Using a sharp knife, cut a 1-inch wide and 1-inch deep wedge along the top length of the beef fillet. Remove the triangular wedge.
  15. Spoon the stuffing mixture evenly into the cavity, filling it with about 3 tablespoons of stuffing per section.
  16. Replace the removed wedge of beef. Chill the stuffed fillet thoroughly until firm.
  17. To serve, slice the chilled beef into 3/4-inch thick slices. Accompany each slice with a spoonful of the remaining stuffing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 756.7kcal
% Daily Value *
Total Fat 45.4g70%
Saturated Fat 18.2g91%
Cholesterol 236.1mg79%
Sodium 217.9mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 78.7g158%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef fillet, chilled beef, sour cream sauce, mushroom stuffing, bacon, horseradish, roast beef, appetizer, lunch, party food, herbs, garlic, leek, celery, carrot, thyme, chervil, parsley, vegetable oil, butter
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