Beef Saute with Cream and Mushroom Sauce
(Saute de Boeuf a La Parisienne)

Adapted from Mastering the Art of French Cooking, Volume 1 by Julia Child

Serves 6

For the Meat and Mushrooms

8 to 10 oz. of fresh cultivated mushrooms, sliced not too thin
2 tablespoons butter
1 tablespoon bland cooking oil - I use grapeseed
3 tablespoons minced shallots or scallions
A pinch of salt and a pinch of pepper, to taste
2-1/2 pounds beef tenderloin, all the fat and filament removed, cut into 2-ounce pieces, and dried thoroughly
2 (more) tablespoons of butter and 1 tablespoon bland cooking oil

Heat the oil and butter in a 10 or 11-inch frypan, and cook the mushrooms until lightly browned. Add the shallots or green onions, and cook slowly for two minutes more. Remove the mushrooms to a plate.

In the same skillet used for the mushrooms, heat the butter and oil over medium/high heat. When the butter and oil are hot, and the butter foam has subsided, saute the beef a few pieces at a time, lightly browning the exterior but keeping the interior red. Season the meat lightly with salt and pepper, and set it aside on another plate.

Clean the fat from the skillet, but leave any brown particles of beef behind.

For the Sauce

1/4 cup Madeira
3/4 cup stock - beef or strong chicken
1 cup heavy cream
2 scant teaspoons cornstarch blended with 2 tablespoons of heavy cream taken from the 1 cup
2 tablespoons (even more) butter
Parsley sprigs for garnish (optional)

Put the wine and stock into the cleaned-out skillet, scraping to incorporate any particles of meat in the bottom of the skillet, and reduce to about one-third cup. Whisk in the cream followed by the 2 tablespoons of cream that has been mixed with cornstarch.

Simmer for a minute until the sauce has thickened lightly. Add the mushrooms and any mushroom juices that have accumulated on the plate.

Add the meat to the skillet with any meat juices that have accumulated on the plate. Baste the beef with the sauce and mushrooms.

Taste carefully for seasoning. Turn the heat off, and add 2 tablespoons more butter, stirring it in until it is completely incorporated. Serve immediately so the meat doesn't overcook. If you like, garnish with sprigs of parsley.