Filets Mignons à la Genoise

Ingredients

• 2| lb. fillet of beef
• beef marrow
• 3 to 4 large potatoes
• 2 oz. butter
• meat glaze (No. 247)
• Genoise sauce (No. 245)

Method

1. 1

   Cut the fillets into eight to nine very small rounds, about a quarter of an inch thick, flatten, pare, and season.

2. 2

   Peel the potatoes and scoop out small marble shapes, blanch, and finish cooking in hot fat or in the oven with a little butter.

3. 3

   Blanch and broil the marrow.

4. 4

   Melt the butter in a saute-pan, put in the little fillets, fry over a quick fire, slightly browning both sides.

5. 5

   Pour off the butter, brush over the fillets with liquid meat glaze, dish up in a row on a small bed of mashed potatoes or peas, put a small piece of cooked marrow on top of each fillet.

6. 6

   Arrange the potatoes in groups round the dish, sprinkle with chopped parsley, sauce over the fillets with Genoise sauce, and serve the remainder separately in a bowl or boat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 233. The excerpt below is the record exactly as published.

Filets Mignons a la Genoise. — 2| lb. fillet of beef, beef marrow, 3 to 4 large potatoes, 2 oz. butter, meat glaze (No. 247), Genoise sauce (No. 245)

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