Filets de Boeuf a la Regence

Ingredients

• Four pounds of Fillet of Beef
• Half a pint of Madeira
• Two quarts of Stock
• One pint of White Stock
• Twelve Mushrooms
• Ten small heads of Celery
• One ounce of Butter
• Salt
• Pepper
• Carrots
• Turnips
• Onions
• Larding Bacon

Method

1. 1

   Take a nice tender fillet of beef, trim it and lard it, put it in a stewpan on a bed of carrots, turnips and onions cut up small; pour half a pint of Madeira over it, put the lid on, and let it cook for about twenty minutes.

2. 2

   Butter some kitchen paper, and cover the steak over with it, add two quarts of stock, a little pepper and salt, and put the stewpan in the oven for about an hour and a half, basting it occasionally over the paper.

3. 3

   Take out the fillet and strain, and reduce the stock to pour over the beef when dished up.

4. 4

   Cook the mushrooms in the butter, cut the heads of celery into lengths of four inches, braise them in the white stock till quite tender.

5. 5

   Put the fillet of beef at one end of the dish, and pour the reduced stock over it; and, at the other end of the dish, put the celery and mushrooms.

6. 6

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 30. The excerpt below is the record exactly as published.

Filets de Boeuf k la Regence. Ingredients. Four pounds of Fillet of Beef. Half a pint of Madeira. Two quarts of Stock, and one pint of White Stock. Twelve Mushrooms. Ten small heads of Celeiy, or some Tomatoes. One ounce of Butter. Salt and Pepper. Carrots. Turnips. Onions. Larding Bacon

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