Fricassee or fricassée/ˈfrɪkəs/ is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.

Fricassee is an old term, first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces).

Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in Mastering the Art of French Cooking describes it as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added and it is simmered to finish cooking. Cookbook author James Peterson notes that some modernized versions of the recipe call for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain white, with no caramelization.

It sounds pretty good, doesn’t it?

It also sounds pretty fancy – especially with sliced beef tenderloin.
I typically would never mess with a precious cut off beef, so delicately delicious with a simple sear – but I felt inspired by a veal fricassee I recently devoured in Amsterdam and felt only filet would fit the bill this time.

Rosemary Red Wine Fricassee

1 1/2 lb. beef tenderloin (or filet), cut into 1″ cubes or pieces
4 Tbs. butter
1/2 small yellow onion, minced
4 Tbs. fresh rosemary
sea salt and pepper
1 cup red wine
1 cup heavy cream
1/4 cup dry sherry
2 Tbs. all purpose flour

Melt the butter in a large skillet over low heat. Add the onions and rosemary and sauté with the salt and plenty of pepper until fragrant and the onions are soft. Add the beef and sear on all sides. Add the red wine and bring to a simmer, cooking for about 3 minutes. 
Stir in the cream, sherry, and then whisk in the flour until thick and creamy, without any lumps.
Serve over roasted veggies, fresh pasta, or rice.

Fancy. Fancy. FANCY. Fricassee.

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