Millions Filets a la Pompadour

Ingredients

• two and a half pounds of fine, tender fillet of beef
• six round-shaped pieces of bread-croutons
• three-quarters of it on a hot dish
• six warm artichoke-bottoms
• a tablespoonful of hot Jardiniere
• one good-sized, sound truffle

Method

1. 1

   Prepare and cut the fillet into six equal pieces, season, cook in clarified butter, dress with Bearnaise sauce and croutons, fill artichokes with Jardiniere, and garnish with truffle slices.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 170. The excerpt below is the record exactly as published.

Millions Filets k la Pompadour.— After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season with a pinch of salt and half a pinch of pepper, evenly divided. Place them in a pan on the hot range, with half a gill of clarified butter, and cook them for four minutes on each side. Prepare a pint of Bearnaise sauce, as in No. 166. Dress three-quarters of it on a hot dish (reserving the other quarter for further action). Lay six round- shaped pieces of bread-croutons, lightly fried in butter, over the Bear- naise sauce; dress the six fillets, one on top of each crouton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardiniere (No. 1033). Evenly divide the remaining quarter of a pint of hot Bearnaise sauce over the Jardiniere. Cut into six even slices one good-sized, sound truffle

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