Fillet of Beef

Name: Fillet of Beef
Ingredients: Take a slice of 1½ ins. thick; from 4 ozs. to 8 ozs. of either mushrooms, tomatoes, artichoke bottoms, olives; one or two tablespoonfuls of any kind of sauce

From Paper-bag cookery, 1911

A large fillet of beef or steak can be cooked in a buttered or greased paper-bag, requiring 15 to 20 minutes in a very hot oven.

Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

Fillet of Beef. — Take a slice of iy2 ins. thick and well trimmed. Cut in two or three pieces horizontally. Trim a little, by paring off the corners, to make each piece round. Season with salt and pepper as desired. But- ter the paper-bag well, also the fillet of beef. Add garnishing — as, for example, from 4 ozs. to 8 ozs. of either mushrooms, tomatoes, artichoke bottoms, olives, a little anchovy, spinach, cooked and rubbed through a colan- der, or any other kind fancy may suggest. 42 SOYER’S PAPER-BAG COOKERY Place round the fillet; add one or two table- spoonfuls of any kind of sau

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