Tuesday, February 13, 2007

A Popular French Dish.. Boeuf Miroton

The ingredients:

  • 2 lbs. cold cooked beef (eye round, rump roast for instance)
  • 4 thinly sliced onions
  • 4 Tbsp. butter
  • 4 cups brown sauce
  • 1 cup Madeira wine (optional)
  • 4 Tbsp. tomato sauce or juice
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 4 cups of beef stock (any instant bouillon works fine)
  • 4 Tbsp. tomato juice

Preparation and cooking:

  1. Cut the beef into thin slices, set aside..
  2. Cut the onions into thin slices and sauté in the butter until golden and soft
  3. Make a brown sauce.
  4. Take a large casserole and layer the onions and beef in it, starting with the onions.
  5. Pour the brown sauce over it, make sure it is sufficiently covering the meat.
  6. Bake in a 350ºF until very hot and bubbly

The dish improves greatly when prepared the day before. Serve with potato puré and French bread and a salad. Serves easily 4 and leftovers are even better.


For the rest of the setting, you will require two single candles and candlesticks, an antique lamp, some dried flowers, a vase, and a panache for still life settings. Our thanks to the chef and photographer for making food look so good..

No comments: