Filet of Beef
From Standard Paper-Bag Cookery, 1912
Serve on small pieces of toast with the collected juice.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 26. The excerpt below is the record exactly as published.
Filet of Beef. — Cut from the end of a tenderloin o£ beef, slices about 5-8 of an inch thick. Flatten down to about 3-8 of an inch and trim round. Salt lightly on both sides, dust with pepper, and lay in a little hot melted butter, flavored with a tiny scraping of garlic
Cook this with the app: pantry check, scaling, and the assistant.