Description
French culinary elegance shines in Filet de Bœuf à la Crème aux Échalotes, blending tender beef with a luxurious shallot cream sauce. Sophisticated flavors and silky textures invite you to savor this classic Parisian comfort dish.
Ingredients
Scale
Meat and Protein:
- 4 beef filets (approximately 5.3 ounces / 150 grams each)
Dairy and Cream:
- 200 milliliters (6.8 fluid ounces) of thick cream
- 2 tablespoons of butter
Flavor Enhancers and Aromatics:
- 4 shallots, finely chopped
- 100 milliliters (3.4 fluid ounces) of veal or beef stock
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar (optional, for flavor balancing)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Gently caramelize finely chopped shallots in butter over medium heat, stirring occasionally until they become soft and golden, approximately 5-7 minutes.
- Deglaze the pan with balsamic vinegar, allowing it to reduce and concentrate its flavors. Pour in veal stock or broth and simmer briefly to develop depth.
- Slowly incorporate fresh cream into the shallot mixture, stirring continuously to create a smooth, rich sauce. Reduce heat and let the sauce thicken gently, maintaining a velvety consistency.
- Heat olive oil and remaining butter in a separate skillet until it reaches a high temperature for optimal searing.
- Season beef filets generously with salt and freshly ground black pepper, ensuring even coverage on all sides.
- Sear the filets quickly over high heat, cooking 2-3 minutes per side depending on desired doneness – maintaining a crisp exterior while preserving a tender interior.
- Remove filets from heat and let them rest under aluminum foil, allowing juices to redistribute and meat to finish cooking internally.
- Transfer filets to serving plates and generously drizzle the luxurious shallot cream sauce over the top.
- Garnish with freshly chopped parsley for a vibrant touch of color and added freshness.
- Serve immediately alongside roasted potatoes, creamy mashed potatoes, or grilled seasonal vegetables for a complete culinary experience.
Notes
- Select tender, high-quality beef filets for the most succulent results, preferring cuts with minimal fat marbling.
- Ensure shallots are finely chopped and caramelized slowly to develop deep, sweet flavors without burning.
- Pat beef filets completely dry before seasoning to achieve a perfect golden-brown sear and prevent steaming instead of browning.
- Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and superior caramelization of meat and shallots.
- Allow meat to rest after cooking to redistribute internal juices, keeping the filet tender and preventing dry texture.
- Adjust cream sauce consistency by gradually adding cream and monitoring thickness over low heat to prevent separation.
- Experiment with wine substitutions like red wine or cognac in shallot reduction for enhanced depth of flavor.
- For low-carb diets, serve with roasted vegetables instead of traditional potato sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 2g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg