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Beef Sauté with Cream and Mushroom SauceBeef Sauté with Cream and Mushroom Sauce
October 16, 2020 | Updated April 18, 2022 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 149 | 379 recipes to go!
✽ Beef Sauté with Cream and Mushroom Sauce [Sauté de Boeuf à la Parisienne], p. 325
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Beef Saute with Cream and Mushroom Sauce
✽ Butter Count: +6 TB
✽ Cost: $42.34 [~$7.06 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
Beef Stroganoff? I'm in!
I can’t believe I only have two more beef recipes to make after this one! The beef recipe journey has been a long one and has given me some recipes that I will make for life. Annndd this recipe is no exception.
Julia describes this dish as a French version of beef Stroganoff. As soon as I read that I knew I was going to be a fan. I absolutely love beef Stroganoff.
You have less of a chance of messing this recipe up because it uses fresh cream instead of sour cream. You don’t run the risk of curdling your sauce.
Beef Sauté with Cream and Mushroom Sauce Rating
✽ Laura's Rating: 9
✽ Brian's Rating: 9
This recipe was so close to being a 10. I loved the perfectly cooked steak, the creamy sauce, the buttery mushrooms.
However, I think this recipe didn’t have a chance because I went into it comparing it to beef Stroganoff. I’m not sure anything could beat actual beef Stroganoff for me.
This recipe was so simple, quick, and flavorful that it is definitely becoming a bookmarked page in my book.
Beef Sauté with Cream and Mushroom Sauce: Questions
✽ Why does sour cream have a higher chance of curdling?
Sour cream has less fat and more acidity than milk and cream. When heating sour cream, it will curdle almost immediately. The heat and the acidity will make the milk proteins contract which leads to the proteins coagulating and lumping together.
When cooking with sour cream, it is recommended to put the sour cream in right before serving. Or to temper the sour cream by adding in a little bit at a time to the hot liquid.
✽ What should you serve with beef sautes?
Julia suggests steamed rice, risotto, buttered potatoes, green peas, or beans.
I went against Julia's advice (oops) and served it with egg noodles. I always eat my beef stroganoff with egg noodles so it seemed appropriate. It was very good!
✽ What are the other beef sauté recipes?
There are 3 beef sauté recipes in Mastering the Art of French Cooking that pretty much follow the same cooking process. All 3 are delicious and quick to make! The other two are Beef Sauté with Red Wine, Mushrooms, Bacon, and Onions and Beef Sauté with Fresh Tomato Sauce, Olives, and Herbs.
Looking for more Julia Child beef recipes to read about?
→ Check out all of the meat recipes that I've completed so far!
Facts about Madeira Wine
✽ What is Madeira wine?
According to Wine Folly, Madeira wine is a fortified wine. It can be either dry or sweet.
It is named after the island of Madeira which is in the middle of the Atlantic Ocean.
✽ What are the flavors of Madeira wine?
The wine is heated repeatedly which makes it taste like nuts, caramel, stewed fruit, and toffee.
✽ Dry vs. Sweet Madeira
Dry Madeira is served chilled prior to the main course while sweet Madeira is served after dinner.
✽ Cooking with Madeira
As you see with this recipe, Madeira is great for deglazing pans and reducing sauces as it is rich and has complex flavors.
How to Make Beef Saute
✽ Step 1: Saute Mushrooms in Butter
Like I said, this recipe is fast. Take note- this is NOT a very common thing to say about a Julia meat recipe. My husband said to me, “It’s already time to eat?!” when I started serving dinner at 6:30PM.
First, the mushrooms need to be sautéed in butter and oil. This is the same process as the previous sautéed mushrooms I made. Shallots and seasonings are added in at the end.
✽ Step 2: Cut Filet of Beef
Filet of beef is used in this recipe. This is a nice cut of meat. I was so nervous I was going to mess it up.
My husband thought it deserved to be cooked as a steak should be- on the grill. But as you can see his rating up there, he ended up liking it so I’m going to count this as a big win.
✽ Step 3: Saute Beef in Butter
After the steak is cut into pieces, it is sautéed in butter and oil for a couple minutes on each side.
This was the perfect amount of time for me. The outside was browned and the inside was still red.
Ever since I made the steaks from the beginning of this chapter, I watch for the red juice emerging from the steak. This is almost a foolproof method of knowing when the steak is medium-rare.
✽ Step 4: Make Sauce
The steaks are set aside. Madeira wine and beef bouillon are added to the pan to boil down making sure to scrape up all that deliciousness stuck to the bottom of the pan.
Cream and a cornstarch and cream slurry are beaten in. It is all simmered for a moment.
✽ Step 5: Add Mushrooms and Beef
The mushrooms and steak are added into the sauce. It all looks so good at this point!
✽ Step 6: Add Butter and Decorate with Parsley
When ready to serve, cover the skillet, heat through, and add in some softened butter.
Top with parsley and prepare yourself for this amazing steak.
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Meat Cuisine: French
Keywords: beef saute, julia child beef saute, filet of beef recipe
✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
More Filet of Beef Recipes:
✽ Beef Saute with Red Wine, Mushrooms, Bacon, and Onions (beef saute with red wine instead of a cream sauce)
✽ Beef Saute with Fresh Tomato Sauce, Olives, and Herbs (a delicious beef saute variation with black olives)
✽ Braised Filet of Beef Stuffed with Foie Gras and Truffles (a very delicious and fancy filet of beef recipe)
→ Check out all of the completed Julia Child meat recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
October 16, 2020 by Laura Ehlers
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