Filets Mignons a la Rothschild

Ingredients

• 2-2^ lb. fillet of beef
• 2 oz. butter
• a tablespoonful of finely-grated horseradish
• 1 gill cream
• 2 lb. mashed potatoes
• 2 eggs
• bread-crumbs
• 1 sour cooking-apple
• clarified butter for frying purposes
• 6-8 preserved mushrooms
• seasoning
• tomato sauce {No. 271}

Method

1. 1

   Trim the fillet of beef and cut crossways into 6-8 even-sized slices.

2. 2

   Season with pepper and salt.

3. 3

   Melt butter in a saute-pan and fry the fillets on both sides until rare.

4. 4

   Mix mashed potatoes, horseradish, and cream in a stewpan, add egg-yolks, season, and shape into balls.

5. 5

   Egg, crumb, and fry them.

6. 6

   Toss preserved mushrooms in the butter used for frying.

7. 7

   Fry apple slices in clarified butter.

8. 8

   Arrange potato shapes on a hot dish, place a fillet on each, brush with meat glaze, and top with fried apple and mushroom.

9. 9

   Serve with hot tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 235. The excerpt below is the record exactly as published.

Filets Mignons a la Rothschild. — 2-2^ lb. fillet of beef, 2 oz. butter, a little meat-glaze {No. 247), a tablespoonful of finely-grated horseradish, \ gill cream, 2 lb. mashed potatoes, 2 eggs, bread-crumbs, 1 sour cooking -apple, clarified butter for frying purposes, 6-8 preserved mushrooms, seasoning , tomato sauce {No. 271)

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