{"id":59,"date":"2011-08-11T18:39:50","date_gmt":"2011-08-11T18:39:50","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=59"},"modified":"2011-08-11T20:02:35","modified_gmt":"2011-08-11T20:02:35","slug":"beef-chasseur-%e2%80%93-two-ways","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=59","title":{"rendered":"BEEF CHASSEUR \u2013 TWO WAYS"},"content":{"rendered":"<p><strong>#1<\/strong><\/p>\n<ul>\n<li><strong>2 # beef tenderloin<br \/>\ncut into 2 oz. pieces.\u00a0 Salt and<br \/>\npepper.\u00a0 Flour medallions and saut\u00e9 in<br \/>\nbutter and oil for 2-3 minutes each side.<br \/>\nIn a skillet lightly saut\u00e9<\/strong><\/li>\n<\/ul>\n<h1><strong>\u00a0<\/strong><strong>1 t. chopped garlic<\/strong><\/h1>\n<h1><strong>1 t. chopped shallots<\/strong><\/h1>\n<ul>\n<li>\n<h1><strong>Add:\u00a0 1 # fresh mushrooms<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 # fresh tomatoes peeled and chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 t. tarragon<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd cup burgundy<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 T. chopped parsley<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Cook 2-3 minutes more.\u00a0 Add Madeira sauce.<\/strong><\/p>\n<p><strong>Madeira<\/strong><strong> sauce:<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>1 # mushrooms<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 green onions<br \/>\nchopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 can beef bouillon<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd c. Madeira wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 T. flour<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>#2<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>\u00a0<\/strong><strong>16 six oz. filets<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 large cloves garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. seasoned salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Make a paste of the<br \/>\ngarlic and seasonings and rub steaks. Saut\u00e9 steaks in 2 T. butter. Divide<br \/>\nsteaks into two casseroles leaving 1 inch between the pieces.\u00a0 Pour sauce over steaks and refrigerate\u00a0 overnight.\u00a0 Bring to room temperature for<br \/>\n2 hours.\u00a0 Bake uncovered 15-20 minutes<br \/>\nfor medium rare.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><strong>Sauce:\u00a0 Use steak saut\u00e9 pan<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>4 T. brandy<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc lb. butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 T. flour<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 t. tomato paste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. crushed garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd c. dry red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 c. chicken broth<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 c. beef broth<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 T. currant jelly<\/strong><\/h1>\n<\/li>\n<li><strong>1 # mushrooms<\/strong>\n<p><strong>Add brandy to steak skillet.\u00a0 Add butter, flour, tomato paste<br \/>\nand garlic.\u00a0 Stir well over medium heat.\u00a0 Wisk in wine, and broths.\u00a0 Simmer until reduced 1\/3.\u00a0 Stir in jelly and mushrooms.\u00a0 Pour over steaks.<\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>#1 2 # beef tenderloin cut into 2 oz. pieces.\u00a0 Salt and pepper.\u00a0 Flour medallions and saut\u00e9 in butter and oil for 2-3 minutes each side. In a skillet lightly saut\u00e9 \u00a01 t. chopped garlic 1 t. chopped shallots Add:\u00a0 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=59\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[5],"class_list":["post-59","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-beef"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59"}],"version-history":[{"count":4,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions"}],"predecessor-version":[{"id":81,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions\/81"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}