Filets de Bceuf d la Carène

Ingredients

• six to eight half-inch-thick slices from a fillet of beef
• about one and a half ounces of butter
• a pint of cooked asparagus points
• about a gill of Perigord sauce

Method

1. 1

   Cut the fillet into slices, flatten and season.

2. 2

   Melt butter in a pan, sauté fillets until browned.

3. 3

   Dress on croutes in a circle on a dish, sauce with Perigord sauce, and place asparagus points in the center.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 229. The excerpt below is the record exactly as published.

six to eight half-inch-thick slices from a fillet of beef (middle cut), flatten them a little, and trim closely into round shapes ; season them with salt and pepper. Insert the thin blade of a knife into each fillet, and make an incision sufficiently large to receive a slice of truffled foie gras pate. This done, insert the foie gras. Melt about one and a half ounces of butter in a saute-pan, when hot put the fillets in and saute them over a quick fire, adding during this process a finely-chopped shallot, and fry a light-brown colour. The shallots must not be fried too soon, else they will become too dark before the fillets are sufficiently cooked. Have ready a pint of cooked asparagus points, finished in a little butter and nicely seasoned, also about a gill of Perigord sauce (No. 243). Dress the fillets on croutes in a circle in the centre of a round dish, sauce over carefully with Perigord sauce, put the asparagus points in the centre of the dish, and serve. 765. Filets de Bceuf d la Chate

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