Frugal Gourmets Beef With Bleu Cheese Recipes

FRUGAL GOURMET'S BEEF IN BURGUNDY

Steps:

• Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
• Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
• Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
• Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
• Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.

GOURMET BLEU CHEESE BURGERS

Steps:

• Mix ground beef with gourmet sauce, salt, and pepper.
• Form into four patties.
• Divide each patty through the center and flatten.
• Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
• Pinch edges to seal cheese inside.
• Grill or pan fry to desired doneness.
• Serve on buns with lettuce, tomatoes, onions, mayo, etc.

BEEF AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

FRUGAL GOURMET'S BLEU CHEESE AND ANCHOVY DRESSING

Steps:

• Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.