3 C creme Fraiche (Trader Joe's may sell it or:
1 1/2 C heavy cream (not ultra-pasteurized)
1 1/2 C dairy sour cream
1.Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours.
2. Cover and refrigerate for at least 4 hours, after which the creme fraiche will be quite thick. The tart flavor will continue to develop as the creme fraiche sits in the refrigertor. Makes 3 cups.
1 1/2 T Dijon style mustard
3T tomato paste
3T Worcestershire sauce
2 tsp imported sweet paprika
3/4 tsp salt
freshly ground black pepper, to taste
1 tsp. demiglace* (I skip it if I cannot locate it at a speciality shop-I have never found it)
1 pound medium-size firm white mushrooms
10 T (1 1/4 sticks) sweet butter/unsalted
24 medium-size white pearl onions
3 pounds beef tips (filet)
chopped Italian parsley (garnish)
1. Combine creme fraiche, mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper to taste, and demiglace in a medium-size saucepan and simmer slowly for 20 minutes, or until sauce is slightly reduced. Remove from heat and let stand, covered, while completing recipe.
2. Trim stem ends off mushrooms and discard. Wipe mushrooms with a damp paper towel and slice thin. Melt 3 T of the butter in a medium-size skillet and saute mushrooms until tender and golden, about 10 minutes. Transfer to a bowl and reserve.
3. Cut a small X in the root end of each pearl onion. Bring a large kettle of water to a boil and drop in the onions. Blanch for 10 minutes, drain, and rinse under cold running water. Peel the onions. Heat another 2 T of the butter in the same skillet and saute the onions, stirring and shaking the skillet often, until they are lightly browned, about 10 minutes. Transfer onions to the bowl with the mushrooms.
4. Cut the meat into thin slices on the diagonal. Heat remaining butter in the skillet and saute the pieces of filet over high heat until just lightly browned, 3 or 4 minutes. Transfer pieces to a plate as each batch is browned. Recipe can be prepared to this point several hours before serving.
5.To complete, set sauce over medium heat and bring to a simmer. Add mushrooms, onions, and any accumulated juices from the bowl, and simmer for 5 minutes.
6. Add slices of filet and any accumulated juices and simmer just until meat is heated through, about 2 minutes. Serve immediately, garnished with chopped parsley.
6 portions (recipe works well doubled)
The Silver Palate Cookbook P.128
Recommended: serve with buttered wide noodles and a simple green vegetable, garnish the plates with Sauteed Cherry Tomatoes, and pour a good red wine.