Contre-Filets de Boeuf a la Hongroise

Ingredients

• 2 slices of sirloin steak
• 2 oz. butter
• 1 truffle
• 4 bunch of carrots
• cassolettes of hominy
• semo-lina
• 6 eggs
• meat glaze
• perigord sauce
• seasoning

Method

1. 1

   Cut 6 oval tournedo shapes from the sirloin steaks, and trim them neatly, and season them.

2. 2

   Sauté them on both sides in a sauté-pan with butter over a quick fire.

3. 3

   Have ready eight fried cassolette shapes of hominy or semolina.

4. 4

   Scoop out as many ball shapes of carrots as are needed to fill the above.

5. 5

   Cook them in salted water, drain and finish them in a richly flavoured paprika sauce.

6. 6

   Fry the eggs the same as 'oeufs sur plat,' stamp them out and place one on top of each fillet as soon as they are dished up.

7. 7

   In the centre of each egg-yolk placed a glazed slice of truffle.

8. 8

   Fill the cassolette shapes with the prepared carrots and range them round the fillets.

9. 9

   Have ready a rich perigord (truffle) sauce, and send it to table with the dish of fillets.

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.

Contre-Filets de Boeuf t la Hongroise. (Sirloin Steaks, Hungarian Style.) 2 slices of sirloin steak (Jin. thick), 2 oz. butter, 1 truffle, 4 bunch of carrots, cassolettes of hominy, semo- lina, 6 eggs, meat glaze, perigord sauce, and seasoning. Cut 6 oval toumedo shapes from the sirloin steaks, and trim them neatly, and season them. Saute them on both sides in a saute-pan with butter over a quick fire. Have ready eight fried cassolette shapes of hominy or semolina.

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