Filet de Beeuf d la Javanaise

Ingredients

• a piece of fillet of beef (centre cut, weighing about four pounds)
• thin slices of larding bacon
• mirepoix, bacon, onion, carrot, herbs, celery, &c.
• hard-boiled half eggs
• filled with macedoine salad
• halves of tomatoes, filled with tartare dressing
• grated horseradish
• parsley

Method

1. 1

   Wrap the fillet in bacon and place in a braising-pan with mirepoix.

2. 2

   Braise in the oven until done.

3. 3

   Remove bacon, glaze the fillet, and let it cool.

4. 4

   Dress on a crouton, garnish with eggs and tomatoes, and decorate with horseradish and parsley.

5. 5

   Serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 326. The excerpt below is the record exactly as published.

Filet de Beeuf d la Javanaise. — Trim a piece of fillet of beef (centre cut, weighing about four pounds), wrap it in thin slices of larding bacon, and place in a braising-pan on a mirepoix, bacon, onion, carrot, herbs, celery, &c., and braise in the usual way in the oven till done. Take up, remove the bacon, glaze it well, and let it get cold. Dress the fillet (whole) on a crouton of bread on an oblong dish, garnish the sides with hard-boiled half eggs, filled with macedoine salad, and halves of tomatoes, filled with tartare. dressing. Decorate the top of the fillet with grated horse- radish and parsley

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