Larded Tenderloin of Beef, Montpasson

Ingredients

• a tenderloin of beef
• a sliced onion
• a spoonful of whole black peppers
• some small bits of butter
• two cups of stock
• a spoonful of meat extract
• one-half glass of good Madeira wine

Method

1. 1

   Lard a tenderloin of beef, put in a roasting pan with onion, carrot, celery, leek, parsley, bay leaf, cloves, and black peppers.

2. 2

   Put butter on top, season, and roast.

3. 3

   After done, remove to a platter, make sauce with remaining fat, flour, stock, and meat extract.

4. 4

   Add Madeira wine, pour over tenderloin, and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 94. The excerpt below is the record exactly as published.

arded tenderloin of beef, Mont- passon Onion glaces Quartered artichokes Parisian potatoes Field salad Meringue glace au chocolat Coffee Consomme Celestine. Make some thin pancakes, cut in strips like matches, and serve in consomme. Larded tenderloin of beef. Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven. Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half glass of good Madeira wine

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