Filets de Boeuf a la Jatnaique

Ingredients

• Cut 6-8 small fillets of beef
• each weighing about 4 oz.
• a table-spoonful of meat glaze
• a gill of rich brown sauce
• Reduce | gill white wine
• | gill vinegar
• a table-spoonful of chopped shallots
• 4 chopped mushrooms
• a table-spoonful of chopped Bengal chutney
• slices of peeled bananas

Method

1. 1

   Cut the fillets and season them.

2. 2

   Insert quenelle meat into each fillet.

3. 3

   Sauté in hot butter, cover with paper, and finish in the oven for 15 minutes.

4. 4

   Dress on croutons, glaze with meat glaze, and fill with fried banana slices.

5. 5

   Prepare sauce by reducing wine and vinegar with shallots, adding meat glaze, brown sauce, mushrooms, and chutney.

6. 6

   Simmer for 15-20 minutes.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Filets de Boeuf a la Jatnaique. (Farced Fillets ot Beef with Bananas.) Cut 6-8 small fillets of beef (centre cut), each weighing about 4 oz., trim them into even shapes ; season them with pepper and salt and insert a sharp pointed knife through the flat part of each fillet, and divide thus without making the opening any larger than necessary. Force into the opening as much seasoned chicken quenelle meat as each incision of the fillet will permit. The quenelle meat should be of a cream-like consistency. Put the fillets in a saute-pan containing hot butter, and sauter them on each side quickl}^ Cover with a buttered paper, and finish cooking in a hot oven for 15 minutes, baste frequently. Dress them on croutons of fried bread neatly cut. Glaze over with liquefied meat glaze, and fill the centre of the dish with slices of peeled bananas, slightly seasoned with salt and pepper, dipped in milk and flour, and fried in clarified butter to a golden colour. Serve with a sauce made as follows : — Reduce | gill white wine, \ gill vinegar with a table-spoonful of chopped shallots, then add a table-spoonful of meat glaze, a gill of rich brown sauce, 4 chopped mushrooms, and a table- spoonful of chopped Bengal chutney

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