Jilet de Hoeuf à l'Italienne

Ingredients

• a tender fillet of beef
• a long strip of bacon
• a table-spoonful of finely chopped mushroom
• a table-spoonful of finely chopped parsley
• a dessert-spoonful of minced shallot
• some pepper
• a good slice of bacon
• a clove of garlic
• half a sweet onion
• a carrot
• a pint of tomato puree
• beef gravy
• a table-spoonful of finely grated cheese

Method

1. 1

   Trim the beef fillet into shape and make an incision lengthways.

2. 2

   Insert a strip of bacon rolled in herbes mince.

3. 3

   Tie the fillet with tape.

4. 4

   Mince the bacon with thyme, marjoram, lime peel, garlic, onion, and carrot.

5. 5

   Sauté in butter, then brown the fillet.

6. 6

   Pour in diluted tomato puree and simmer for a couple of hours.

7. 7

   Strain the sauce, serve the fillet with garnishes, and mix remaining sauce with boiled macaroni and cheese.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 106. The excerpt below is the record exactly as published.

Jilet de hoeuf cl Vltalienne which, to my mind, is worthy of attention, and well adapted for a mid-day festival. Take a tender fillet of beef (the undercut of the sirloin if possible) preserve it whole after trimming it into shape ; make an incision in it lengthways, and insert therein a long strip of bacon, fat and lean in equal parts, previously rolled in a fines herbes mince composed of a table-spoonful each of finely chopped mushroom, and parsley, a dessert-spoonful of minced shallot, and some pepper : tie up the fillet now, carefully, with tape. Take a good slice of bacon, mince it very small with thyme, marjoram, lime peel, a clove of garlic, half a sweet onion and a carrot, shake this mix- ture in a little butter at the bottom of a stew-pan, and when it melts, place the fillet upon it, and turn it gently till it browns nicely. N'ow, pour in a pint of tomato puree diluted with beef gravy to the consistency of ordinary pea- soup : simmer your fillet in this till it is done, it ought to be kept at least a couple of hours at a gentle heat : when ready to serve, strain off the sauce, place the fillet upon a very hot dish, remove the tape, garnish with glazed onions, haricots verts, Brussels sprouts, or any nice vegeta- ble, and pour a little of the sauce over it. Have ready some hot boiled, and drained maccaroni in a sauce-pan, empty all the sauce that remains amongst the maccaroni, shake into it a table-spoonful of finely grated cheese

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