Grenadins of Fillet of Beef

Ingredients

• five slices from the thickest part of a tenderloin of beef
• two table-spoonfuls of Madeira
• three of glaze
• season with salt and pepper

Method

1. 1

   Cut the beef into regular shapes, lard one side with fine lardoons, season, roll in melted butter, and place in a dripping-pan with the larded side up.

2. 2

   Cook in a hot oven for eight minutes.

3. 3

   Baste with heated Madeira and glaze, then return to the oven for two minutes.

4. 4

   Serve with mushroom or rich brown sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 162. The excerpt below is the record exactly as published.

season with salt and pepper, and brush melted butter or olive oil over them. Broil over clear coals for ten minutes. Arrange them on a hot dish, and pour Chateaubriand sauce over them. Garnish with potato balls saute. For ten persons use five or six slices of tenderloin, one pint of sauce, and a pint and a half of potato balls. Grenadins of Fillet of Beef. Cut five slices, each about one-third of an inch thick, from the thickest part of a tenderloin of beef. Trim them into a regular shape. Lard them on one side with fine lardoons, which should be not much thicker than a match. Place them with as much regularity as possible. Season the grenadins with salt and pepper, roll them in melted butter, and lay them in a dripping-pan with the larded A Larded Grenadin. side up. Cook in a hot oven for eight minutes. Take the pan from the oven, and pour off the fat. Have two table-spoonfuls of Madeira and three of glaze

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