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Fillet of Beef
From Miss Parloa's kitchen companion, 1887
Serves 1
No basting required.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 161. The excerpt below is the record exactly as published.
Fillet of Beef. WITH a sharp knife, remove the tough membrane from the upper side of a tenderloin. This is done in the same manner as skinning a fish. Fold the thin end under, and skewer it into position ; then lard it. Season with pepper and salt. Now rub soft butter over it, and dredge thickly with flour. Place in a dripping-pan, larded side Larded Fillet of Beef. up, and roast in a hot oven for twenty-five minutes, if desired very rare, or for thirty, if moderately rare. It will not require any basting. Serve with any of the following-named sauces poured around it : mushroom, Spanish, Chateaubriand, or financiere. Should only a small fillet be required, have it cut from the thickest part of the tenderloin
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Cook this with the app: pantry check, scaling, and the assistant.