Fillet de Boeuf h la Mirande

Ingredients

• a pound and a-half of rump steak
• an ounce of butter
• finely minced garlic
• 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, and steep in melted butter with garlic for an hour.

2. 2

   Cook in a well-buttered bag for half an hour.

3. 3

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

4. 4

   Serve mushrooms in the center of a dish with fillets around and garnish with mashed potatoes.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.

Fillet de Boeuf h 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 broiler in the oven, leaving it to cook for half an-hour. 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 50 SOYER’S PAPER-BAG COOKERY half a pound of previously cooked mushrooms, the juice of half a lemon freed from seeds, a teaspoonful of China soy, and a couple of drops of anchovy essence

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