Filets de Boeuf a la Madrid

Ingredients

• 3 lb. fillet of beef
• 2 oz. butter
• 1 small onion
• 1 small carrot
• 1 small turnip
• 1 bay leaf
• 6 peppercorns
• 1 sprig of thyme
• 1 sprig of marjoram
• meat-glaze
• 3 firm ripe tomatoes
• 1 tablespoonful horse-radish mustard
• grated horse-radish
• 1 gill aspic jelly
• watercress

Method

1. 1

   Free the fillet from skin and fat, cut into slices, and flatten.

2. 2

   Prepare vegetables and fry in butter.

3. 3

   Cook fillets until browned, season, and cool.

4. 4

   Coat with mayonnaise cream mixed with horse-radish mustard, top with tomato slices, and mask with aspic jelly.

5. 5

   Serve garnished with watercress.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 324. The excerpt below is the record exactly as published.

Filets de Been/ d la Madrid. — 3 lb. fillet of beef, 2 oz. butter, 1 small onion,! small' carrot, 1 small turnip, 1 bay * leaf, 6 peppercorns, 1 sprig of thyme, 1 sprig of marjoram, meat- glaze, 3 firm ripe tomatoes, 1 tablespoonful horse-radish mustard, COLD DISHES OF MEAT, POULTRY, AND GAME 387 grated horse-radish, mayonnaise cream (No. ‘Ill), salt and. pepper, 1 gill aspic jelly (No. 3.8), watercress. Free the fillet from skin and superfluous fat, cut it into three- quarter inch slices, flatten each slice by means of a cutlet-bat, and trim neatly. Prepare the vegetables, and cut into slices. Melt the butter in a saute-pan. When hot put in the vegetables, the bay-leaf, peppercorns, and herbs ; fry a golden colour over a quick fire, put in the fillets, and let them cook over a brisk fire until three -parts done (they should be somewhat raw, but not too underdone). See that •they are nicely browned on each side. Season to taste with pepper and salt, take them up and place them on a wire tray ; brush them •over while hot with liquefied meat-glaze

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