Fillet de Boeuf a la Mirande

Ingredients

• a pound and a half of rump steak
• an ounce of butter
• Dust each of these lightly with black pepper
• half a pint of strong, well-flavored stock
• half a pound of previously cooked mushrooms
• the juice of half a lemon
• a teaspoonful of China soy
• a couple of drops of anchovy essence

Method

1. 1

   Cut steak into slices, dust with pepper, melt butter, and add minced garlic.

2. 2

   Steep fillets in butter for an hour.

3. 3

   Place in a buttered bag and cook for half an hour (300° Fahr.).

4. 4

   Prepare sauce with flour, stock, mushrooms, lemon juice, soy, and anchovy essence.

5. 5

   Serve with mushrooms and mashed potatoes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 133. The excerpt below is the record exactly as published.

Fillet de Boeuf a la Mirande. Take a pound and a half of rump steak, and cut it into neat slices about three-eighths of an inch thick and two and a half inches long and broad. Dust each of these lightly with black pepper; melt an ounce of butter and skim it free from froth; add to it as much finely minced garlic as will go on the point of a very small knife. Lay the fillets in this, and let them steep for an hour, turning frequently (the dish must stand in a warm place or the butter will set). Then take out, put in a well-buttered bag and place on the grid in the oven, leav- ing it to cook for half an hour (300° Fahr.). Meanwhile, knead an ounce of flour with an ounce of butter, add to it by degrees half a pint of strong, well-flavored stock, place in a clean saucepan, and stir all one way until it is the consistency of cream; then add to it half a pound of previously cooked mushrooms, the juice of half a lemon freed from pips, a tea- spoonful of China soy, and a couple of drops of anchovy es- sence

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