Fillet of Beef à la Jardinière

Ingredients

• Wipe a three-pound fillet
• Put one-half pound butter
• garnish with two cups potato balls
• one cup, each, French peas
• glazed carrots
• one-half cup seedless raisins

Method

1. 1

   Wipe a three-pound fillet, trim and remove fat.

2. 2

   Put one-half pound butter in a hot iron frying pan and, when melted, add fillet and turn frequently until the entire surface is seared and well browned; then turn occasionally until meat is done, the time required being about thirty minutes.

3. 3

   Remove to hot serving dish and garnish with potato balls, French peas, glazed carrots, and raisins.

4. 4

   Serve with Brown Walnut Sauce.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 47. The excerpt below is the record exactly as published.

FILLET OF BEEF A LA JARDINIERE. Wipe a three-pound fillet, trim and remove fat. Put one-half pound butter in a hot iron frying pan and, when melted, add fillet and turn frequently until the en- tire surface is seared and well browned; then turn oc- casionally until meat is done, the time required being about thirty minutes. Remove to hot serving dish and garnish with two cups potato balls, one cup, each, French peas, glazed carrots and one-half cup seedless raisins

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