Fillets of Beef Mignons with Champignons
From Practical household cookery, 1891
Serves 4
Can also be served with Truffle sauce or other sharp sauces.
Presented as published in 1891. 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
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 106. The excerpt below is the record exactly as published.
ILLETS OF BEEF MIGNONS WITH CHAM- PIGNONS. Take three pounds from the middle of a whole fillet of beef; skin and trim it; cut this in slices three-quarters of an inch thick, flatten them slightly with the cutlet- bat ; steep for three hours in a marinade composed of half a pint of French white wine, a gill of oil, a bay-leaf, a sliced onion, a few sprigs of parsley, and salt and pepper. Twenty minutes before serving melt two ounces of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.