Planked Fillet Mignon

Ingredients

• about four ounces of fillet mignon
• clarified butter
• a small round plank
• a border of mashed potatoes
• stuffed pimentoes
• fresh mushrooms
• Chateaubriand sauce

Method

1. 1

   Sauté the fillet mignon in a frying pan with clarified butter on a hot fire.

2. 2

   Dress on a small round plank decorated with a border of mashed potatoes.

3. 3

   Pour stuffed pimentoes over the fillet mignon, covered with a sauce made of fresh mushrooms sautéed with a little Chateaubriand sauce.

4. 4

   Serve Chateaubriand sauce in a bowl.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 32. The excerpt below is the record exactly as published.

clarified butter MIGNON on a hot fire. Dress on a small round plank, about four and a half inches in diameter, decorated wifh a border of mashed potatoes. Over the fillet mignon pour stuffed pimentoes, covered with a sauce made of fresh mush- rooms, sauteed sec over which has been poured a little Chateau- briand sauce. Serve Chateaubriand sauce

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