Filets de Bceuf aux Huitres

Ingredients

• rather thick rounds of beef cut from the rump
• one or two oysters, according to size
• a tiny dust of cayenne
• a squeeze of lemon juice
• well buttered pan
• a little wine
• a little stock
• very creamy mashed potato
• a demi-glace
• a garnish of seasoned watercress

Method

1. 1

   Choose thick rounds of beef, split horizontally without cutting through.

2. 2

   Lay oysters inside, season with cayenne and lemon juice, skewer back into shape.

3. 3

   Sauté in a buttered pan with wine and stock.

4. 4

   Serve on creamy mashed potato with demi-glace and garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

Filets de bceuf aux huitres. — For these choose rather thick rounds of beef cut from the rump, and split each horizontally without quite cutting it in two, then inside each round lay one or two ovsters, according to size, seasoned with a tiny dust of cayenne, and a squeeze of lemon juice, skewer the fillet back into shape with a tiny skewer, or fix it with nicely seasoned lardoons, and sautez them in a well buttered pan with a little wine, and stock, and serve round or on a pile of very creamy mashed potato with a demi-glace poured round it, and if liked, a garnish of seasoned watercress

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