Best 3 Beef Au Bleu Recipes
Beef au bleu is a classic French dish that is sure to impress your guests. It is made with tenderloin steak that is seared and then cooked in a rich blue cheese sauce. The result is a dish that is both flavorful and elegant.
This article provides three different recipes for beef au bleu. The first recipe is a classic version of the dish, while the second recipe is a simplified version that is perfect for busy weeknights. The third recipe is a modern take on the dish that uses a blue cheese fondue instead of a sauce.
No matter which recipe you choose, you are sure to enjoy this delicious and impressive dish.
**Classic Beef Au Bleu:**
This recipe uses a traditional blue cheese sauce made with butter, flour, milk, and blue cheese. The sauce is poured over the seared steak and then baked in the oven until the steak is cooked through.
**Simplified Beef Au Bleu:**
This recipe uses a simplified blue cheese sauce made with sour cream and blue cheese. The sauce is spooned over the seared steak and then served immediately.
**Modern Beef Au Bleu:**
This recipe uses a blue cheese fondue instead of a sauce. The fondue is made with blue cheese, white wine, and heavy cream. The steak is dipped into the fondue and then served.
BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE
Steps:
- Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
- Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
- Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
- Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
- Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
- Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
BEEF AU BLEU
This beef dish is perfect for a fancy sit down dinner.
Provided by Laura Calder
Categories beef,cheese,dinner,easter,French,lunch,Main,quick and easy
Yield 4 servings
Number Of Ingredients 5
Steps:
- Move the oven rack to the top rungs, and heat the oven to broil for a good ten minutes. Season the steaks on both sides with salt and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes.
- Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices (if you feel there is too much, you can reduce them first.) Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table.
Tips:
- Mise en place: As with any complex dish, having all your ingredients prepped and measured before you start cooking will make the process much smoother.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for grass-fed beef, organic vegetables, and fresh herbs.
- Don't overcook the beef: Beef au bleu is best when the beef is cooked to a medium-rare or medium doneness. Overcooked beef will be tough and chewy.
- Make sure the sauce is well-seasoned: The sauce is what really makes beef au bleu special. Be sure to taste it and adjust the seasonings as needed.
- Serve immediately: Beef au bleu is best served immediately after it is cooked. The beef will continue to cook if it sits for too long, so don't let it rest for more than a few minutes before serving.
Conclusion:
Beef au bleu is a classic French dish that is sure to impress your guests. It is a flavorful and elegant dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a delicious and impressive meal, give beef au bleu a try. You won't be disappointed!
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