Fillet a l'Estremadura

Ingredients

• a good-sized fillet of beef
• strips of raw ham
• salt
• pepper
• half a pint of marsala
• a bouquet of parsley
• herbs
• a garlic root
• a sheet of buttered paper
• a pint of Espagnole

Method

1. 1

   Trim and lard the fillet, season with salt and pepper, and marinate with salad oil, onion, lemon, and parsley.

2. 2

   Cook in a stewpan with marsala and stock, covered with buttered paper.

3. 3

   When nearly done, strain the sauce, reduce it, and serve with the fillet.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Fillet a I'Estremadura Trim a good-sized fillet of beef and lard it right through with strips of raw ham and lard ; put it into a long-shaped earthenware pan ; season with salt and pepper. Marinade it well with salad oil ; add a large onion sliced, half a lemon sliced, and a few sprigs of parsley, and leave it in a cool place for a few hours. Then put the fillet and its pickle into a stewpan with half a pint of marsala and 70 NATIONAL VIANDS good stock ; add a bouquet of parsley, herbs, and a garlic root. Cover the meat with a sheet of buttered paper, and when the liquor begins to boil put on the lid and place the saucepan in a moderately hot oven, where it may stew slowly. When nearly done take the meat out and strain ; add a little more wine to the liquor and boil it, strain, and remove all fat, then reduce it to a half- glaze. Place the fillet on a baking dish, pour the sauce over it, and send to table quickly with a garniture a I'Estremadura and Castiglione sauce served separately. The garniture is made with braised lettuces, cabbages, peas, sausages, and ham. The vegetables are arranged en bouquet on either side of the dish, and the sliced sausages and ham at either end. The Castiglione sauce is made by reducing a pint of Espagnole

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