Fillet of Beef with Sauce Hollandaise

Ingredients

• one and one-half pound of fillet of beef
• one pound of potatoes
• yolks of two eggs
• one table-spoonful of cold water
• one table-spoonful of cream
• one ounce of butter
• one half table-spoonful of lemon-juice
• one half tea-spoonful of pepper
• one half tea-spoonful of salt

Method

1. 1

   Cut the fillet into slices nearly an inch thick and broil over a clear fire for seven minutes, turning constantly.

2. 2

   In a small saucepan, whisk yolks with cold water, then add cream, lemon juice, and butter, seasoning with pepper and salt.

3. 3

   Heat until it rises to a froth.

4. 4

   Arrange beef slices in a circle on a dish, pour sauce over, and garnish with chopped parsley.

5. 5

   Prepare potato balls from the pound of potatoes, fry them, and place around the beef.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 71. The excerpt below is the record exactly as published.

Fillet of Beef, with Sauce Hollandais.— One and one- half pound of fillet of beef, one pound of potatoes, yolks of two eggs, one table-spoonful of cold water, one table-spoon- , 100 MEATS. ful of cream, one ounce of butter, one half table-spoonful of lemon-juice, one half tea-spoonful of pepper, one half tea- spoonful of salt. The fillet must first be cut into slices nearly an inch in thickness, place them then upon a slightly-greased gridiron, and broil over a clear fire for seven minutes, turning them constantly meantime. Take then a small tin sauce-pan, put into it the yolks of egg, pour over them the cold water, and whisk until well mixed with two forks or an egg-whisk. Add the cream, lemon -juice, and butter; season with a very little of the pepper and salt, and place the sauce-pan either in a larger sauce-pan of boiling water or over a very slow fire ; and whisk the contents until the butter melts and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprinkling of chopped parsley. Around the meat there should be now placed a row of potato balls, which must be prepared in the following man- ner : — Pare and wash the pound of potatoes, and cut from them with a French vegetable-cutter as many balls as the potatoes will furnish. Dry the balls well in a towel, and throw them into hot clarified fat or lard for four minutes. When fried, drain them for a moment upon a piece of kitchen-paper, and transfer them to the dish. Cutlets &-la-Mar£chal. — Five mutton cutlets, one dessert- spoonful of parsley, two ounces of veal, one salt-spoonful of nutmeg, one table-spoonful of cream, one half tea-spoonful of salt

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