Contre-Filet a la DemidoS

Ingredients

• 4 lb. sirloin of beef
• larding bacon
• 1/2 pint tomato puree
• 1 table-spoonful meat glaze
• 1/2 gill Espagnole sauce
• 1 glass Marsala or sherry
• 18 stuffed olives
• 3 truffles
• 18 mushrooms
• 1 carrot
• 1 onion
• 1 bouquet
• 1 oz. dripping or butter

Method

1. 1

   Bone the meat and remove the fat; trim and lard one side neatly.

2. 2

   Put it in a braising-pan on a bed of vegetables (carrot, onion peeled and sliced, and bouquet, and bacon trimmings); add the dripping or butter, and cook in the oven till half-done; baste frequently.

3. 3

   Pour off the fat, and add the tomato puree, the wine, and the meat glaze.

4. 4

   Season with pepper and salt; cover, and return to the oven to cook for another twenty minutes.

5. 5

   Skim, take up the meat and put it in another stew-pan, strain over the sauce, and add to this the Espagnole, the olives, slices of truffle, and preserved mushroom heads.

6. 6

   Simmer gently for another 10 minutes.

7. 7

   To dish up, cut the meat into thin slices, and arrange on a hot dish.

8. 8

   Group the truffles, mushrooms, and olives round the meat, over pour the sauce and serve hot.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

f carrots as are needed to fill the above. Cook them in salted water, drain and finish them in a richly flavoured paprika sauce. Fry the eggs the same as " oeufs sur plat," stamp them out and place one on top of each fiUet as soon as they are dished up. In the centre of each egg-yolk placed a glazed slice of truffle. Fill the cassolette shapes with the prepared carrots and range them round the fillets. Have ready a rich perigord (truffle) sauce, and send it to table with the dish of fillets. Contre-Filet k la DemidoS. (Braised Sirloin Stealc, Demidofl Style.) 4 lb. sirloin of beef (best part), larding bacon, \ pint tomato puree, i table-spoonful meat glaze, | giU Espag- nole sauce, i glass Marsala or sherry, 18 stuffed olives, 3 truffles, 18 mushrooms, i carrot, i onion and bouquet, I oz. dripping or butter.

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