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Paupiettes of Beef |
Ingredients
| 20 |
20 |
Top Sirloin pieces 2 1/2 oz (70 g) each |
| 5 oz |
140 g |
EACH: *Oyster, Shitake, Chantrelle mushrooms, sliced |
| 30-36 pcs. |
30-36 pcs. |
trumpet mushrooms, torn into pieces |
| 2 tbsp |
30 mL |
oil |
| 1 tsp |
5 mL |
each garlic, shallots, ginger, finely chopped |
| 1 tsp |
5 mL |
tarragon, finely chopped |
| 1 tbsp |
15 mL |
parsley, chopped |
| |
|
salt and freshly ground pepper, to taste |
| Red Wine Sauce |
|
|
| 1 tbsp |
15 mL |
shallots, chopped |
| 1 tbsp |
15 mL |
butter |
| 1/2 tsp |
2 mL |
thyme, fresh |
| 1 |
1 |
bay leaf, small |
| pinch |
pinch |
black peppercorns, crushed |
| 5-10 |
5-10 |
mushroom stems |
| 3/4-1 c |
175-250 mL |
red wine, dry |
| 2 c |
500 mL |
demi glace (not very thick) |
Instructions
Beef:
Pieces of beef should be 1/4" (5mm) thick and 3"wide X 6"long (8X16cm). Sauté mushrooms in hot oil. Add other ingredients, except beef. Cook 2-3 mins. Season to taste, cool. Place mushroom mixture on top of each slice of beef. Roll and secure with skewers. Tightly roll beef rolls in plastic wrap and refrigerate at least 30 mins., or until ready to cook. Brown beef rolls in 5 tbsp oil in frying pan, finish in oven at 400°F (200°C) for 10-15 mins. or to desired doneness. Slice and serve with red wine sauce.
Red Wine Sauce:
Cook shallots with butter over medium heat for 30 sec. Add everything but demi glace. Cook until reduced by 1/5. Add demi glace. Simmer for 5-10 mins. Strain and correct seasonings.
*other types of mushrooms may be substituted
Servings: 10, 2 paupiettes per serving