Tuesday, September 20, 2005

Beef au Gratin

If you enjoy beef, and you like garlic, this recipe is the epitome of both. With a minimum amount of planning, you can have an extraordinary meal in less than 45-minutes. We have it at least twice a month, and have a hard time eating anything else at a later date. Served with the Sliced Garlic/Peppercorn Bread toasted, and a small antipasto, this is one of THE best meals you will ever eat!!


1 ½ - 2 Lbs of boiled Beef (Eye of round works well here - shown above)
6 TBS butter
3 Leeks - white part only finely chopped
2 Garlic buds (Largest ones you can muster up!) finely chopped
3 TBS flour
2 Cups hot beef broth
¼ Cup dry white wine
Freshly ground black pepper
1/8 tsp white pepper
2 Egg Yolks
1/3 Lb Gruyere or Swiss cheese

The beef must be boiled first. For best results, trim the beef of excess fat. Submerge the eye of the round in boiling salted water. This way, the layer of albumin instantly coagulates around the meat on contact with the boiling water and assures the retention of all its nutrition. Boil for three hours on very low heat. Cool for several hours, or you can refrigerate the whole roast overnight.

Cut into ¼ inch thick slices

In a medium sized skillet, melt four TBS butter and gently sauté the chopped leeks and garlic until they turn a golden brown. Sprinkle the flour over the leeks and gradually add the hot beef broth; stir constantly over medium heat. Add the wine. When the sauce has reached a smooth, creamy consistency, remove from the heat. Season with the salt and peppers. Once cooled, add the egg yolks one at a time blending in well with a wooden spoon or wire whisk.

Butter the bottom of an ovenproof dish and cover the bottom with sauce. Sprinkle half of the grated Gruyere cheese. Place the slices of meat on top of one another and cover with the remaining sauce and cheese. Dot with the remaining 2 TBS of butter and place in a 400F. oven. When golden brown, remove from oven and serve immediately.

With this particular dish, REAL garlic bread (posted here) goes extremely well, as does a glass of a hearty red wine.

Green bean almondine also goes very well with this meal.

2 cans whole green beans, drained

5-6 slices bacon,fried crisp; 1 sm. onion, finely chopped;1 sm. can chopped mushrooms, drained; 1 c. slivered almond; Parmesan cheese. In baking dish, alternate layers of green beans with crumbled bacon, onion, mushrooms, and almonds. Bake at 350 degrees until thoroughly heated and liquid reduced. Makes 6 servings.