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 filet into slices nearly an inch thick, place on a greased gridiron and boil over a clear fire for seven minutes, turning constantly.

2. 2

   In a small tin saucepan, whisk yolks with cold water, add cream, lemon juice, and butter, season with pepper and salt.

3. 3

   Heat until butter melts and rises to a froth.

4. 4

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

5. 5

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

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 42. The excerpt below is the record exactly as published.

let of Beef, iTirith 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. The filet must first be cut into slices nearly an inch in thickness, place them then upon a slightly greased grid- CUTLE TS X-LA^MARECHAL. 93 iron and boil over a clear fire for seven minutes^ turning them constantly meantime. Take then a small tin saucepan^ put into it the yolks of egg, pour over them the cold water, and whisk until well mixed, with two forks or an egg whisk. Add the cream, lemon-juice and butter, season with a very little of the pepper and salt, and place the saucepan either in a larger saucepan of boiling water, or over a very slow fire, and whisk the contents until the butter melts, and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprink- ling of chopped parsley. • Around the meat there should be now placed a row of potato balls, which must be prepared in the following manner : Pare and wash the pound of potatoes

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