Fillets of Beef with Olives

Ingredients

• 1 lb. fillets of beef
• lemon juice
• olive oil
• 1 doz. olives
• 1 clove
• salt
• pepper
• 2 ozs. butter or dripping
• 2 ozs. flour
• 1 carrot
• 1 onion
• \ teaspoonful mixed herbs
• 1 tomato
• 1 stick of celery
• 1 pint stock
• 1 tablespoouful port or claret
• 1 teaspoonful Worcester sauce
• 1 teaspoonful ketchup

Method

1. 1

   Cut the beef in triangular pieces, sprinkle with lemon juice, and brush over with salad oil.

2. 2

   Put at one side for an hour.

3. 3

   Put the butter in the frying pan and add the chopped carrot, onion, celery, tomato, herbs, and clove, and fry ten to fifteen minutes, add the flour, and stir in until brown.

4. 4

   Add the stock and boil twenty minutes, taking care to remove the scum as it rises.

5. 5

   Strain, and remove all fat.

6. 6

   Stone the olives and add them and the wine and sauces to the gravy and allow to get hot without boiling.

7. 7

   Grill the fillets and arrange them in a circle in an entree dish.

8. 8

   Pile the olives in the centre, pour the sauce over and around them, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 48. The excerpt below is the record exactly as published.

FILLETS OF BEEF WITH OLIVES. 1 lb. fillets of beef lemon juice olive oil 1 doz. olives 1 clove salt and pepper 2 ozs. butter or dripping 2 ozs. flour 1 carrot 1 onion \ teaspoonful mixed herbs 1 tomato 1 stick of celery 1 pint stock 1 tablespoouful port or claret 1 teaspoonful Worcester sauce 1 teaspoonful ketchup

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