Sauté of Beef or Lamb en Surprise

Name: Sauté of Beef or Lamb en Surprise (Sauté de Boeuf ou D’agneau en Surprise)
Cuisine: France
Ingredients: 4 cups [1 l] red wine beef braising liquid from 8 servings of red wine beef stew, such as the boeuf à la bourguignonne, or from a simple daube made with red wine; or Red Wine Beef Broth; 4 cups [1 l] red wine beef braising liquid from 8 servings of red wine beef stew, such as the boeuf à la bourguignonne, or from a simple daube made with red wine; or Red Wine Beef Broth; 4 cups [1 l] red wine beef braising liquid from 8 servings of red wine beef stew, such as the boeuf à la bourguignonne, or from a simple daube made with red wine; or Red Wine Beef Broth; 3 tablespoons flour (for a roux, if one is needed); 3 to 4 pounds [1.3 to 1.8 kg] filet of beef, or, for lamb, leg or boneless loin, cut into 2-inch [5-cm] cubes (no smaller); 3 to 4 pounds [1.3 to 1.8 kg] filet of beef, or, for lamb, leg or boneless loin, cut into 2-inch [5-cm] cubes (no smaller); 3 to 4 pounds [1.3 to 1.8 kg] filet of beef, or, for lamb, leg or boneless loin, cut into 2-inch [5-cm] cubes (no smaller); 3 to 4 pounds [1.3 to 1.8 kg] filet of beef, or, for lamb, leg or boneless loin, cut into 2-inch [5-cm] cubes (no smaller); 2 tablespoons “pure” olive oil; 1 pound [450 g] fresh morels, or 1 ½ ounces [40 g] dried (the dried soaked in ⅓ cup [125 ml] of semidry Madeira or water for 30 minutes and the excess liquid squeezed out and reserved); 1 pound [450 g] fresh morels, or 1 ½ ounces [40 g] dried (the dried soaked in ⅓ cup [125 ml] of semidry Madeira or water for 30 minutes and the excess liquid squeezed out and reserved); 1 pound [450 g] fresh morels, or 1 ½ ounces [40 g] dried (the dried soaked in ⅓ cup [125 ml] of semidry Madeira or water for 30 minutes and the excess liquid squeezed out and reserved); 2 tablespoons butter; 2 tablespoons butter; salt; pepper

Sauté de Boeuf ou D’agneau en Surprise

Preparation info

Makes
8
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

To pull this off you need to make a regular red meat stew using one of your favorite recipes or one of the recipes above, save the stewing liquid, and then serve the stewed meat in Quick Tomato Cream Sauce (page 451) or a simple onion sauce such as the one used for the boeuf en miroton on page 445. With the precious stewing liquid available (you can freeze it and use it whenever), you need only sauté the meat, Prepare a garniture (see for some ideas), and

Ingredients

Europe
France
Stew
Main course
Burgundy

Ingredients

Method