Fillet of Beef Saute, Madeira Sauce

Ingredients

• eight pieces from a fillet of beef
• an ounce of butter
• a pinch of salt
• a pinch of pepper
• a very little nutmeg
• half a pint of Spanish sauce
• a wineglass of madeira (or sherry)
• some potato croquettes

Method

1. 1

   Put butter, salt, pepper, and nutmeg in a saucepan.

2. 2

   Place beef pieces on top and toss for about five minutes on a quick fire.

3. 3

   Serve with Spanish sauce and potato croquettes.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 31. The excerpt below is the record exactly as published.

Fillet of Beef Saute, Madeira Sauce. Cut eight pieces from a fillet of beef about half an inch thick ; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry) ; also serve with this dish some potato croquettes

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