Braised Fillet of Beef

Ingredients

• a fillet of beef
• slices of bacon
• half a dozen onions
• a bunch of fine herbs
• enough broth to surround
• a little red wine
• a tablespoonful of brandy

Method

1. 1

   Trim the fillet and line a stewpan with bacon, veal, and onions.

2. 2

   Place the fillet on top, add herbs and broth, and braise for 4 hours.

3. 3

   Reduce sauce if necessary.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 62. The excerpt below is the record exactly as published.

Fillet of Beef. The fillet here spoken of is the under part of the sirloin ; not the piece sold as fillet by butchers. It can be dressed whole, or in slices as an entree ; but as in England it is not sold by itself, the sirloin must be purchased, and the fillet being taken out, the BEEF. 147 upper part of the sirloin will be roasted by itself, after being neatly trimmed. The fillet can be roasted and sent up with its own gravy ; or with a garnish of macaroni stewed in gravy ; or with a garnish of stuffed tom.atoes ; or with fried potatoes, cut in various shapes ; or w^ith croquettes of potatoes or of hominy. If a dish with more flavour is desired, the fillet can be put in a pickle of oil, tomato, and onion juice for twenty-four hours, this pickle being poured over it several times, and the fillet allowed to stand in the preparation. Fillet as an Entree. The fillet must be divided into slices about half an inch thick when dressed. They must be neatly trimmed at the edges, and saute. They are to be dressed in a circle, and in the centre must be placed either olives which have been stoned and fried, or small pieces of potato fried ; the gravy from the fillets is the proper sauce round ; a little maitre d'hotel butter may be laid on each fillet. Braised Fillet of Beef. It is impossible sometimes to keep even this fillet till it is tender enough to roast. Then braising is the means to obtain a tender dish. Remove the fat from a fillet and trim it neatly ; line the stewpan with slices of bacon and veal, and half a dozen onions. Place the fillet on these, with more bacon on the top, put in a bunch of fine herbs, and enough broth to surround and keep moist the 148 BEEF. whole. A little red wine or a tablespoonful of brandy

Cook this with the app: pantry check, scaling, and the assistant.