Mignons Filets, Marinated, Russian Sauce
From The table, 1889
Serves 5
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 170. The excerpt below is the record exactly as published.
Mignons Filets, Marinated, Russian Sauce. — Trim nicely and lard six fillets of beef — tail ends weighing each a quarter of a pound — steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ounce of clarified butter, for three minutes on each side, and serve with one pint of Russian sauce
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