Fillets of Beef (with Olives)

Ingredients

• a piece of rump steak
• pepper
• salt
• olives
• onions
• butter
• flour
• stock
• spices to taste

Method

1. 1

   Cut the rump steak into slices and trim them.

2. 2

   Melt butter in a baking tin, lay the fillets in it, and let them stand for an hour.

3. 3

   Sprinkle with pepper and salt, then fry in hot butter.

4. 4

   Stone and parboil olives.

5. 5

   Fry onions until brown, add flour, then stock, pepper, salt, and spices.

6. 6

   Boil the sauce, strain it, add olives, and serve hot with the fillets.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 27. The excerpt below is the record exactly as published.

Fillets of Beef (with Olives)— A piece of ramp steak, pepper, salt, olives, onions, flour, stock, sauce. Out a piece of rump steak into slices % of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides color. Stone a quantity of olives and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt and spices to taste

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