Roast Fillet of Beef

Ingredients

• If the fillet weighs 2 lbs.
• a piece of fat smoked beef
• brush over with salad oil
• some boiling hot Madeira sauce

Method

1. 1

   Trim the fillet by removing all skin and rough fat, tie it up, brush with salad oil, place a piece of fat smoked beef over it, and wrap in oiled paper.

2. 2

   Roast for 1 hour, basting well.

3. 3

   Remove paper, cut into slices, and place on a hot dish.

4. 4

   Decorate with braised ox palates, cooked tongue, blanched beef marrow, braised olives, truffles, and mushrooms.

5. 5

   Pour over Madeira sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 28. The excerpt below is the record exactly as published.

ROAST FILLET OF BEEF. Filet de Bceuf en Matelote. Fillet of beef. Smoked beef. Braised ox palates (page 39). Cooked tongue. Madeira sauce (see page 82). Blanched beef marrow. Braised olives. Truffles. Mushrooms. Trim the fillet by removing all skin and rough fat, tie the fillet up, brush over with salad oil, place a piece of fat smoked beef over it, and wrap it in an oiled paper. If the fillet weighs 2^ lbs., roast it for 1 hour, basting it well, then remove the paper, cut the fillet crossways into neat slices, without removing them from each other, and place them carefully on a hot dish. Decorate with braised ox palates (see page 39) and slices of cooked ox tongue cut in small rounds with a cutter, slices of blanched beef marrow, braised olives, slices of truffles, and mushrooms. Pour over the fillet some boiling hot Madeira sauce

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