Filets Mignons a la Brown

Ingredients

• one medium-sized, sound, peeled shallot
• a teaspoonful of very good butter
• half a wine-glassful of good Madeira wine
• half a teaspoonful of freshly chopped tarragon
• one good-sized sweet pepper
• twelve stoned and stuffed olives
• six whole mushrooms
• one artichoke-bottom
• a gill of sauce Espagnole
• half a pinch of salt
• half a saltspoonful of red pepper

Method

1. 1

   Chop shallot, heat with butter for one minute, add Madeira and boil for two minutes.

2. 2

   Add tarragon, sweet pepper, olives, mushrooms, artichoke, sauce, season, and cook for three and a half minutes.

3. 3

   Pour garnishing on a hot dish, dress mignons over it, and decorate with croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 336. The excerpt below is the record exactly as published.

Filets Mignons a la Brown. — Chop very fine one medium-sized, sound, peeled shallot, place it in a small saucepan on the hot range, with a teaspoonful of very good butter; heat well for one minute without browning; add half a wine-glassful of good Madeira wine, boil for two min- utes, then add half a teaspoonful of freshly chopped tarragon, one good-sized sweet pepper cut in small dice-shaped pieces, twelve stoned and stuffed olives, six whole mushrooms, and one artichoke-bottom, cut in dice- shape, also a gill of sauce Espagnole (No. 151). Season with half a pinch of salt and half a saltspoonful of red pepper

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