Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Accompaniment for Beef Filet

lisabobd

By lisabobd
in Cooking

 Share

Recommended Posts

lisabobd

lisabobd

Posted
Posted (edited)

I am making a dinner party in a few weeks and am looking for suggestions for a make ahead dish to accompany a filet of beef. Any thoughts?

If it helps here are the prior courses:

Butternut squash soup

endive and arugula salad with roquefort

"scalloped scallops" from a rebecca charles recipe in the ny times a few weeks ago

Edited by lisabobd (log)
melkor

melkor

Posted
Posted

How about a potato gratin? You can cook it the day before and reheat it, it's always better the next day anyway. You can blanch any number of green veggies, shock them in icewater and reheat them with butter/oil/etc.

chefrodrigo

chefrodrigo

Posted
Posted

I think potato gratin is the way to go. ( ala melkor)

And if you live in an area where wild mushrooms are available they are great sauteed and mixed in with the gratin.

Suzanne F

Suzanne F

Posted
Posted

Hmmm. Fillet of beef, unless you're smoking or grilling it, is basically one of the most boring cuts of meat available. Reliable and good-looking, but not the least bit exciting, like a much-loved, long-time spouse. :wink: So you need some really jazzy stuff to make the meal interesting. How adventurous are you? Your guests? Would you and they enjoy a really far-out appetizer, so that the beef would be a return to sanity? Tell us more, please. :smile:

fifi

fifi

Posted
Posted

oooo... potato gratin. Do a dauphinoise a la Steingarten.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

Fat Guy

Fat Guy

Posted
Posted
Reliable and good-looking, but not the least bit exciting, like a much-loved, long-time spouse.  :wink:  So you need some really jazzy stuff to make the meal interesting.  How adventurous are you?  Your guests?

Keep it clean, Suzanne. We're not going to go around telling people to put handcuffs and leather masks on their tenderloins, okay?

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Suzanne F

Suzanne F

Posted
Posted

Well, no. But maybe a Wine Clip??

Actually, I agree that a potato gratin IS perfect; rich and creamy against the rather austere lean meat. Although I'd be inclined to do a potato AND TURNIP gratin -- just for the unexpected zip.

forever_young_ca

forever_young_ca

Posted
Posted (edited)

I am doing this dish on the weekend for some dinner guests - BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT. It is a recipe from the epicurious site. I did not use canned beef stock as the recipe calls for :shock: , I used my own home made beef stock.

I have made it before and it was great with a great old bordeux. I put a crust on the outside prior to roasting made of a mixture of fresh rosemary, garlic, s & p, and mustard. For sides I am doing a hoseradish whipped potato, beets that have been roasted and pureed, green beens. :biggrin:

I will post the potato dish tonight in the recipe section. It is great and can be made a couple of days ahead and reheated.

Edited by forever_young_ca (log)

Life is short, eat dessert first

 Share
Go to topic listing
×
×
  • Create New...