Fillet of Beef

Ingredients

• a slice one and a half inches thick
• salt
• pepper
• from four ounces to eight ounces of either mushrooms, tomatoes, artichoke bottoms, olives
• one or two tablespoonfuls of any kind of sauce

Method

1. 1

   Take a slice of beef, cut in two or three pieces horizontally.

2. 2

   Trim a little to make each piece round.

3. 3

   Season with salt and pepper.

4. 4

   Butter the paper bag and the fillet.

5. 5

   Add garnishing as desired.

6. 6

   Place round the fillet; add sauce.

7. 7

   Put on grid.

8. 8

   Allow ten to fifteen minutes in very hot oven (350° Fahr.).

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 130. The excerpt below is the record exactly as published.

Fillet of Beef. Take a slice one and a half inches 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. Butter the paper bag well, also the fillet of beef. Add garnishing — as, for example, from four ounces to eight ounces of either mushrooms, tomatoes, artichoke bottoms, olives, a little anchovy, cooked and sieved spinach, or any other kind fancy may suggest. Place round the fillet; add one or two tablespoonfuls of any kind of sauce

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