Filet Of Beef Cordon Bleu Style Recipe 475

Steps:

• Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Steps:

• The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
• Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Steps:

• Combine the first 5 ingredients.
• Make 8 thin patties.
• Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
• Fold over and be sure the cheese and bacon are covered.
• Whip 2 eggs.
• Dip the beef rolls into the egg, then roll in the bread crumbs.
• Place into casserole dish.
• Bake 1 hour at 350 degrees or until done.
• Make gravy with milk, flour, and soup.
• Pour over rolls and bake until sauce bubbles.
• **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.