Filet of Beef with Sauce Hollandais

Ingredients

• One and one-half pounds of filet of beef
• one pound of potatoes
• yolks of two eggs
• one tablespoonful of cold water
• one tablespoonful of cream
• one ounce of butter
• one-half tablespoonful of lemon-juice
• one-half teaspoonful of pepper
• one-half teaspoonful of salt

Method

1. 1

   Cut the filet into slices nearly an inch thick.

2. 2

   Boil over a clear fire for seven minutes, turning constantly.

3. 3

   In a small saucepan, whisk the yolks with cold water, then add cream, lemon juice, and butter.

4. 4

   Whisk until the butter melts and it froths.

5. 5

   Arrange beef slices in a circle on a dish, pour sauce over, and garnish with chopped parsley.

6. 6

   Prepare potato balls from the pound of potatoes, fry in hot fat for four minutes, and place around the beef.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 42. The excerpt below is the record exactly as published.

ilet of Beef, 'with sauce Hollandais.— One and one-half pounds of filet of, beef, one pound of pota- toes, yolks of two eggs, one tablespoonful of cold water, one tablespoonful of cream, one ounce of butter, one-half tablespoonful of lemon-juice, one-half teaspoonful of pepper, one-half teaspoonful of salt

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