Sauted Fillets of Beef with Raisin Sauce

Ingredients

• Cut beef tenderloin
• Soak one-half cup seeded raisins
• add three tablespoons Sherry wine
• with one-half cup butter
• sprinkle with salt

Method

1. 1

   Cut beef into slices, sauté in a hot, slightly buttered frying pan for six minutes, turning every twenty seconds.

2. 2

   When half done, sprinkle with salt.

3. 3

   Remove to a hot serving dish, spread with soft butter, and pour over Raisin Sauce made by soaking raisins, draining, and adding Sherry.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 53. The excerpt below is the record exactly as published.

. SAUTED FILLETS OF BEEF, RAISIN SAUCE. Cut beef tenderloin in slices one-inch thick and shape in circular pieces. Sauté six minutes in a hot, slightly buttered frying pan, turning every twenty seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally. When half done, sprinkle with salt. . Re- move to hot serving dish, spread with soft butter, and pour over RAISIN SAUCE. Soak one-half cup seeded raisins in boiling water to cover, twenty minutes. Drain, cut in halves, add three tablespoons Sherry wine, cover and let stand two hours. PARISIAN POTATOES. Wash and pare large potatoes and shape into balls, using a French vegetable cutter; there should be three cups. Plunge into cold water, let stand ten minutes - and drain. Melt one-fourth cup butter in a small drip- ping pan, add potatoes and sprinkle with salt. Place in oven, and cook until potatoes are soft; the time re- quired being about twenty minutes. 200 What to Have for Dinner. PEAS A LA FRANCAISE. Cook three tablespoons butter with one slice bacon eight minutes; remove bacon and add two cups fresh peas and eight small onions. Cook until vegetables are soft, adding a small quantity of boiling water to pre- vent burning. Add one-fourth cup cream, yolk one egg, and one head lettuce, cut in quarters. Season with salt and pepper. BROILED QUAIL. Singe, wipe, and with a sharp pointed knife, begin- ning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Wipe thoroughly, sprinkle with salt, brush over with olive oil, and broil over a clear fire, ten to twelve minutes, watching carefully and turn- ing so that all parts may be equally browned. Remove quail to canapés of bread spread with Maitre d’Hétel Butter, then browned in oven. Garnish with slices of lemon and watercress. FRUIT AND NUT SALAD. Skin and remove seeds from Malaga grapes and cut in halves lengthwise; there should be one-half cup. Mix with one-half cup shredded fresh pineapple, one-half cup apple, pared and cut in small pieces and three- fourths cup Brazil nuts, skinned and cut in pieces. Add one-half tablespoon lemon juice and moisten with Cream Mayonnaise. Arrange in nests of lettuce leaves and garnish with Cream Mayonnaise forced through a pastry bag and tube. Company and Formal Dinners. 201 CREAM MAYONNAISE DRESSING. 4 teaspoon mustard # cup olive oil 4 teaspoon salt § tablespoon lemon juice Few grains cayenne 2 tablespoon vinegar Yolks 2 eggs $ cup cream Mix mustard, salt and cayenne. Add yolks of eggs and stir until thoroughly mixed. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens dilute with vinegar, when oil may be added more rapidly. Add the lemon juice when nearly finished. Set in a cold place to chill and, when ready to use, add the cream beaten until stiff. . CUSTARD SOUFFLE. (See p. 161, under Warm Weather Dinners, Menu No. III.) TUTTI FRUITTI ICE. 4 cups water 1 cup candied fruit, pine- 2 cups sugar apple and cherries, cut in 2 cups orange juice small pieces + cup lemon juice + cup raisins, seeded and Grated rind 2 oranges cut in pieces | ¢ cup brandy Make a syrup by boiling water and sugar, fifteen min- utes. Add fruit juices and grated rind. Cool, strain and freeze. When well frozen, add candied fruits and raisins which have soaked in brandy four hours. Serve in glasses and garnish with candied orange peel. | 202 What to Have for Dinner. COMPANY DINNERS. MENU NO. VI. “With a few friends And a few dishes dine.” Warts Soup with WINE. PULLED BREAD. MUSHROOMS UNDER GLASS. Roast TURKEY, — TRUFFLE GRAVY. DutoH Porarogs. GLAZED Cunsrnurs. CELERY AU BECHAMEL. Frouir Saab. MAYONNAISE DRESSING. CANTON Mousse. Cream Cones. SALTED PECANS. BoNnBONS. CRACKERS. CHEESE. Caré& Nor. “SSE[D Jopuy swioozysnyW 202 al * $ « wee Company and Formal Dinners. —_ 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED BREAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inehes long and quite thin. Dry in a slow oven until crisp, taking care bread is only a delicate brown when finished. Serve as an accompaniment to soups. MUSHROOMS UNDER GLASS. Cream two tablespoons butter, and add one-half table- spoon lemon juice, one-fourth teaspoon salt, a few grains pepper, and one-half tablespoon finely chopped parsley. Toast a circular piece of bread one-half inch in thick- ness and five inches in diameter. Spread one-half the mixture on toast, and put buttered side down in baking dish. Pile mushroom caps on toast in conical shape. Dot remaining sauce over mushrooms, and pour over 204. What to Have for Dinner. one-third cup cream. Cover with glass and cook on top of range twenty-five minutes. Just before serving add one teaspoon Sherry or Madeira wine. Baking dishes, with bell-shaped glass covers for cook- ing mushrooms under glass, may be bought of any first- class dealer in house furnishing goods. ROAST TURKEY. Dress, clean, stuff, and truss an eight-pound turkey. Spread with thick, sour cream, and let stand in ice box over-night. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast. Bake two and one- half hours, basting every fifteen minutes with one-half cup butter

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