Ingredients
4 lb trimmed beef fillet
1 salt to taste
1 pepper to taste
4 tbsp butter,divided
1 carrot, finely chopped
1 leek, white part only,
1 finely chopped
1 rib celery, finely chopped
1 tbsp vegetable oil
1 cl garlic, minced
3/4 lb bacon, cut into 1 pieces
1/4 lb mushrooms,sliced
1 tbsp grated onion
1 1/2 cup sour cream
2 tsp horseradish
1 tbsp finely chopped parsley
1 tsp thyme
1 tsp chervil
Directions
Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt
remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and
celery.Saute over low heat 8 minutes.Place beef in pan.Bake in
preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In
medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute
until barely crisp.Drain on paper towels.Drain all but 3 tbsp.
drippings.Add mushrooms.Cook over moderate heat 3 to 5
minutes.Remove,drain and set aside. Place cooled meat on cutting
board,pouring pan juices into bowl. Add remaining ingredients to pan
juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
wedge 1" wide and 1" deep along top length of beef.Remove long
triangular wedge.Spoon stuffing evenly into cavity,filling with about
3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4"
slices.Accompany with remaining stuffing.Serves 6 to 8.
Servings: 8 servings
Chilled Fillet Of Beef With Sour Cream Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and parsley. Moving on, there are a couple of interesting cookery books dating from the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including coriander, basil and rosemary. These new foods and tastes caused an outbreak in publications on food, many of which are now in academic collections. By the advent of the 1900s, recipe books are increasing in popularity due to increased literacy, more leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Chilled Fillet Of Beef With Sour Cream recipe.
