Minced Tenderloin of Beef, a l'Estragon

Ingredients

• one pound of tenderloin of beef
• two ounces of melted butter
• one cup of bouillon or stock
• one teaspoonful of chopped fresh tarragon
• one ounce of fresh butter
• the juice of one lemon

Method

1. 1

   Slice the tenderloin into strips, season with salt and pepper, and fry quickly in hot butter.

2. 2

   Remove meat, sprinkle pan with flour, allow to brown, then add bouillon, boil for five minutes.

3. 3

   Add tarragon, test seasoning, then add fresh butter and lemon juice.

4. 4

   Pour over the fillets kept warm in a deep dish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 38. The excerpt below is the record exactly as published.

Minced tenderloin of beef, a 1'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red- hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon

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