Description
Classic French Filet de Buf a la Creme aux Echalotes elevates beef tenderloin with a luxurious shallot cream sauce. Elegant Parisian bistro flavors shine through delicate meat and rich, silky sauce that delights diners seeking authentic French cuisine.
Ingredients
Scale
- 4 beef filets (approximately 5.3 oz / 150 g each)
- 200 mL (6.8 fl oz) thick cream
- 2 tbsps butter
- 4 shallots, finely chopped
- 100 mL (3.4 fl oz) veal or beef stock
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (optional, for flavor balancing)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Caramelization: Sauté finely minced shallots in butter over medium flame, gently coaxing them to a golden, translucent state with occasional stirring until soft and fragrant.
- Flavor Enhancement: Deglaze pan with balsamic vinegar, allowing liquid to concentrate and intensify. Pour veal stock, letting it simmer briefly to develop robust flavor profile.
- Sauce Creation: Gradually fold fresh cream into shallot mixture, whisking continuously to achieve a silky, luxurious sauce. Reduce heat, allowing sauce to thicken while maintaining a smooth, velvety texture.
- Meat Preparation: Season beef filets comprehensively with salt and freshly ground black pepper, ensuring uniform seasoning across entire surface.
- Searing Technique: Heat olive oil and remaining butter in heavy skillet until smoking hot. Quickly sear filets, creating a caramelized exterior while preserving tender, juicy interior – approximately 2-3 minutes per side depending on preferred doneness.
- Resting Period: Remove filets from heat, tenting with aluminum foil to allow internal juices to redistribute and meat to reach optimal temperature.
- Plating: Transfer filets to warmed plates, cascading shallot cream sauce generously over the top. Sprinkle freshly chopped parsley for vibrant color and subtle herbaceous note.
- Service: Present immediately alongside roasted or mashed potatoes, complemented by seasonal grilled vegetables for a complete, elegant dining experience.
Notes
- Select Premium Beef: Choose high-quality, well-marbled beef filets for maximum tenderness and rich flavor, preferably from a trusted butcher.
- Control Searing Temperature: Use a heavy-bottomed skillet and ensure it’s scorching hot to create a perfect golden-brown crust without overcooking the meat’s interior.
- Rest Meat Properly: Allow filets to rest 5-7 minutes after cooking, which helps redistribute internal juices and prevents moisture loss during serving.
- Achieve Sauce Consistency: Stir cream sauce gently and continuously, watching for a smooth, silky texture without breaking or separating the delicate mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 542
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 140 mg