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Fillet of Beef, Mignonne (Paris)
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
Nutrition per serving
718Calories
46 gProtein
8 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein46 g
Carbohydrates7.8 g
Fiber1 g
Sugars2.4 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol253 mg
Sodium282 mg
Potassium857 mg
Calcium116 mg
Iron4.4 mg
Magnesium55 mg
Phosphorus488 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C7.5 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate27 mcg
Choline125 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 27. The excerpt below is the record exactly as published.
FILLET OF BEEF, MIGNONNE. (Paris.) Broil a fine fillet of beef, dusting it first with salt, pepper, onion juice, and olive oil. When brown, pour around a sauce made of j^ cup of cream whipped stiff, with 2 tablespoonfuls of grated horse-radish
Cook this with the app: pantry check, scaling, and the assistant.