Filets of Beef Tenderloin

Ingredients

• 6 (6-ounce) filets of beef tenderloin
• Y4 pound butter
• about 3 tablespoons of the oil
• 2 tablespoons oil
• 34 cup canned beef bouillon (approximately)
• wine
• Salt and pepper
• Y4 pound beef marrow

Method

1. 1

   In a heavy saucepan, place the wine, shallots, and beef bouillon and cook about 15 minutes until reduced by half.

2. 2

   Lightly oil the filets with about 3 tablespoons of oil.

3. 3

   In a skillet, heat 2 tablespoons of oil with 0.25 pound of butter.

4. 4

   Cook three filets until medium rare, about 4 minutes on one side and 3 on the other.

5. 5

   Remove and keep warm.

6. 6

   Repeat with remaining filets.

7. 7

   Deglaze skillet with the reduced mixture, correct seasoning.

8. 8

   Boil salted water, add marrow, let stand, then dice half and add to sauce.

9. 9

   Reheat sauce, serve filets with sauce and a slice of marrow.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 20. The excerpt below is the record exactly as published.

Y2 pound butter 34 cup canned beef bouillon (approximately) (preferably Crosse and Salt and pepper Blackwell Y4 pound beef marrow 6 (6-ounce) filets of beef tenderloin . Ina heavy saucepan, place the wine, shallots, and beef bouillon and cook about 15 minutes until the liquid is reduced by half. Lightly oil the filets on each side with about 3 tablespoons of the oil. . Ina heavy skillet, heat 2 tablespoons of the oil with about “% pound of the butter. When hot, cook three of the filets until medium rare by frying 4 minutes on one side and 3 minutes on the other. Remove from skillet; place on a warmed plate and keep warm ina low oven. Repeat with the remaining three filets, 2 tablespoons oil, and 4 pound butter. . Deglaze the skillet with the reduced wine/beef bouillon mixture, stirring and scraping the small browned bits; correct seasoning with salt and pepper

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