Filet de Bœuf à la Xeres

Ingredients

• About 3 lbs. middle cut of fillet of beef
• 2 oz. butter
• about 1 lb. cooked ox-tongue
• larding-bacon
• 1 glass port
• 1 gill stock
• 6 artichoke-bottoms
• green peas
• new potatoes
• tomato sauce (No. 271)
• pepper and salt

Method

1. 1

   Pare the fillet, make a slit and insert ox-tongue.

2. 2

   Lard with bacon, season, cover with buttered paper, and cook in a brisk oven for about 10 minutes.

3. 3

   Moisten with stock and port, cook until done.

4. 4

   Dress on a croute of bread or rice, reduce cooking liquor with tomato sauce, strain.

5. 5

   Cook peas in butter, fill artichokes with peas, and serve with fried potatoes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 350. The excerpt below is the record exactly as published.

pepper and salt, toss lightly, and keep hot. Dish up the fillet on a crofiton of bread (this is far better for carving than placing it on the dish without a bed), larded side upwards, fill the artichoke-bottoms with the macedoine ; range these neatly on either side of the fillet. Put a teaspoonful of tartare sauce on top of the macedoine, with a tiny pinch of red pepper to finish. Pour a little sauce over the fillet, just enough to moisten, and serve the remainder of the sauce separately in a sauce-boat. If the fillet needs it brush over the larded side with meat-glaze as it leaves the oven. 1197. Filet de Beeuf d la Louis XV. — Procure a piece of fillet (middle cut) about four to five lbs. in weight ; pare off the fat and sinews ; trim neatly ; lard it lengthways with small strips of fat bacon ; put it in a baking-tin with one glass of sherry wine, a table- spoonful of dripping, a sliced onion, carrot, and turnip ; season with salt and pepper ; roast it in a quick oven from forty to fifty minutes, or longer if you wish it to be well done ; baste it well during the time of cooking. Take out the fillet, pour off the fat left in the tin, add to the fond a pint of thin brown sauce and a teaspoonful of extract of meat ; let simmer for a few minutes, skim and strain. Have ready a croustade of bread large enough to hold the fillet, fix same on an oblong dish ; glaze the surface of the fillet with dissolved meat-glaze ; stand it in the centre of the croustade ; garnish round the dish with groups of stuffed fried potatoes, and serve the sauce separately with the dish. 1198. Filet de Beeuf d la Metropole. — A piece of fillet of beef, larding -bacon, 1 glass of sherry or Madeira, 1 glass of Chablis or Sauterne, 1 onion, 1 carrot, 1 bay-leaf, 1 sprig of thyme, a few sprigs parsley, 1 tablespooonful sioeet oil, 12 peppercorns, salt, 2 truffles, 4 artichoke-bottoms, a few chicken forcemeat 414 THE NEW CENTURY COOKERY BOOK quenelles (No. 403), \ pint Espagnole sauce (No. 236), 1 gill tomato sauce (No. 271), 4 oz. rice cooked in stock, i pint stock or consomme, Dauphine potato croquets. Pare and trim the fillet into neat shape, lard the surface with strips of fat bacon, put it' in a deep dish or pan, sprinkle with a little salt, and pour over the wine ; add the carrot and onion, peeled and sliced, the bay-leaf, thyme, parsley, peppercorns, and oil ; cover and let it soak in marinade for twelve hours ; turn it occasionally. Roast the fillet in a hot oven for about twenty minutes ; baste well with dripping or butter. It must be still underdone (saignant) when taken up. Use preserved artichoke-bottoms, put them in a buttered saute- pan, moisten with a little stock or consomme, and warm up in the oven. Strain the liquor in which the fillet has been marinaded and put into a stewpan ; boil up and add the sauces. Let the whole simmer for ten minutes, skim off the fat, and keep hot. Cut the truffles into thin slices or small dice ; poach the chicken quenelles in stock or consomme, strain, and moisten with a little sauce ; add the truffles with the quenelles, drain the artichoke-bottoms, and fill them with the above. Place the fillet on a neatly-shaped bed of cooked rice on an oblong dish, garnish with the filled artichoke-bottoms and Dauphine potato croquets ; brush over the fillet with some liquid meat-glaze, and serve with the sauce, which should be served separately. 1199. Filet de Bceaf d la Xeres. — About 3 lbs. middle cut of fillet of beef, 2 oz. butter, about 1 lb. cooked ox-tongue, larding- bacon, 1 glass port, 1 gill stock, 6 artichoke-bottoms, green peas, new potatoes

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