Frenchdinner

Fillet of Beef

Name: Fillet of Beef
Yield: 1 servings
Cuisine: French
Ingredients: Cut some fillet of beef; into rounds 1 in. thick; and 2^ in. in diameter; Sprinkle with pepper and salt

From Tried favourites cookery book, 1909

Serves 1

Fillet of beef should not be over-cooked.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 36. The excerpt below is the record exactly as published.

Fillet of Beef. Cut some fillet of beef into rounds 1 in. thick and 2^ in. in diameter. Beat well. Sprinkle with pepper and salt

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