Filet de Bceuf Provencale

Ingredients

• fillet
• Tomatoes
• mushrooms

Method

1. 1

   Lard the fillet and poéle it.

2. 2

   Glaze it at the last minute; set it on a long dish, and surround it with tomatoes and mushrooms stuffed a la Provencale.

3. 3

   Send a tomatéd half-glaze sauce separately.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 208. The excerpt below is the record exactly as published.

FILET DE BQEUF PROVENCALE Lard the fillet and poéle it. Glaze it at the last minute; set it on a long dish, and sur- 360 GUIDE TO MODERN COOKERY round it with the following, alternated :—Tomatoes and mush- rooms stuffed a la Provencale (Nos. 2266 and 2075). Send a tomatéd half-glaze sauce, separately. 1069—FILET DE BQZUF REGENCE Marinade the fillet-in Rhine wine two or three hours in advance; cover it with a Matignon (No. 227); envelop the fillet and the Matignon in slices of bacon, and set the whole to braise with its marinade. A few minutes before dishing up, remove the slices of bacon and the Matignon, and glaze the fillet. Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce :—(1) quenelles of ordinary forcemeat, com- bined with chopped tongue, moulded by means of a coffee- spoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives. Send, separately, the braising-liquor of the fillet, cleared of all grease, strained with pressure, reduced, and added to a half- glaze sauce. 1070—FILET DE BCEUF RENAISSANCE Lard the fillet and poéle it. Glaze it at the last minute; set it on a long dish, and sur- round it with a garnish of early-season vegetables, comprising carrots and turnips, raised by means of a large, round, grooved spoon-cutter, cooked in consommé and glazed; very green peas; small French beans; small faggots of asparagus-heads; portions of cauliflowers, and small potatoes cooked in butter. Renaissance garnish is, however, subject to no fixed rules, and it may consist of all the available early-season vegetables, small artichoke-bottoms included. Send a clear gravy separately 1071—FILET DE BCEUF RICHELIEU Lard the fillet, and either poéle or roast it. If it be poéled, glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring :—(1) Small tomatoes and medium-sized mushrooms

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