Filet de Boeuf a la Napolitaine

Ingredients

• a fillet of beef
• an onion cut in slices
• two bay leaves
• a sprig of parsley
• whole pepper
• salt
• plenty of olive oil
• three parts of a sixpenny bottle of French tomato conserve
• an ounce and a half of butter
• two or three spoonfuls of good gravy
• pepper and salt to taste
• some round macaroni
• three tablespoonfuls of grated Parmesan cheese

Method

1. 1

   Marinate beef fillet with onion, bay leaves, parsley, pepper, salt, and olive oil for 6 hours.

2. 2

   Roast until underdone.

3. 3

   For macaroni, boil with tomato conserve, butter, gravy, and seasonings.

4. 4

   Toss with macaroni and mix in Parmesan cheese.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 2. The excerpt below is the record exactly as published.

Filet de boeuf a la Napolitaine (Fillet of Beef with Macaroni) — Take a fillet of beef, trim it neatly, and lay it in a pie dish with an onion cut in slices, two bay leaves, a sprig of parsley, whole pepper and salt, and pour plenty of olive oil over it. Let the fillet lie in this marinade for at least six hours, turning it over occasionally. Then roast it at a brisk fire, let it be rather underdone, and serve surrounded with macaroni cooked as follows : Put into a saucepan three parts of a sixpenny bottle of French tomato conserve, an ounce and a half of butter, two or three spoonfuls of good gravy, and pepper and salt to taste. Bring to the boil, simmer for a few minutes, then add, a little at a time, some round macaroni, Zita, which has been previously boiled in salted water for twenty-five minutes and thoroughly drained. Toss all gently together and mix in at the last three tablespoonfuls of grated Parmesan cheese

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