2 lb filet of beef
3 tbsp butter
1/4 lb mushrooms, thin sliced
1 tbsp shallots, minced
2 tbsp red wine vinegar
2 tbsp capers
1 cup sour cream
1 tbsp dill chopped fresh
Directions
1. Trim all fat from beef. Cut the fillets into 12 crosswise pieces of
equal size, about 1/2-in. thick. 2. Melt 2 tbsp of butter in a skillet
large enough to hold the pieces comfortably without crowding. Add the
pieces of filet and cook over moderately high heat about 35-40 sec.
The pieces should be nicely browned on one side. Turn the pieces and
cook about 30-45 sec. on the other side. 3. Immediately transfer the
pieces to a warm serving platter. Add the mushrooms to the skillet
and stir. Add the shallots and cook about 15 sec. Stir in the vinegar
and capers. 4. Add the sour cream and stir well. Let the sauce come
to a simmer. Add any juices that have accumulated around the steak on
the serving platter. Remove the skillet from the heat and swril in
the remaining butter. 5. Pour the sauce over and around the steak and
sprinkle the dill on top.
This dish: Medallions de boeuf a la scandinave
Servings: 4 servings
Beef Medallions With Sour Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Sauce
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into distant history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. However, these, early records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving on, there were a couple of interesting cookery books which date from the 14th Century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that we all know today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of that period. During the following few centuries, the upper-class families of Wesstern Europe tried to serve the most exotic banquets, and because of this cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the 1900s, cookery publications were increasing in popularity mostly due to higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Beef Medallions With Sour Cream Sauce recipe.
