Fillets of Beef with Horse-Radish (Tournedos de Bceuf au Raifort)

Ingredients

• 1 lb. fillet of beef
• 1 oz. butter
• 1 gill white stock
• 4 oz. flour
• 1 or 2 yolks of eggs
• 2 sticks horse-radish
• A squeeze of lemon juice
• 5 or 6 mushrooms
• Sauce demi-glace

Method

1. 1

   Wipe the meat, remove all fibres and muscles, and cut into neat round pieces 1/2 inch thick.

2. 2

   Season with pepper and salt, and cook quickly in butter for 7-8 minutes until red in the center.

3. 3

   For the sauce, cook butter, flour, and stock, add grated horse-radish, and cook slowly for 10 minutes.

4. 4

   Add yolks and lemon juice.

5. 5

   Grill or cook mushrooms, fill with horse-radish mixture, and serve fillets arranged in a circle with sauce around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 416. The excerpt below is the record exactly as published.

Fillets of Beef with Horse-Radish (Tournedos de Bceuf au Raifort) 1 lb. fillet of beef. 1 oz. butter. Seasoning. Garnish and Sauce. | oa. butter. 4 oz. flour. I gill white stock. 1 or 2 yolks of eggs. 2 sticks horse-radish. A squeeze of lemon juice. 5 or 6 mushrooms. Sauce demi-glace

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