Tenderloin Broil a la Stanton

Ingredients

• three fillets
• a teaspoonful of butter
• half a glassful of good white wine
• one sweet pepper
• one medium-sized, sound pickle
• half a pinch of salt
• half a saltspoonful of red pepper
• half a gill of Spanish sauce

Method

1. 1

   Prepare three fillets, devil them on both sides, broil for half a minute on each side.

2. 2

   Fry shallot in butter for one minute, add white wine and reduce.

3. 3

   Add pickle, sweet pepper, season, and cook for one minute.

4. 4

   Pour sauce on a hot dish, dress fillets over it, and arrange croutons around.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 335. The excerpt below is the record exactly as published.

Tenderloin Broil a la Stanton. — Prepare three fillets exactly as in No. 503, and one minute before they are cooked, lightly devil them on both sides ; then broil half a minute on each side. Chop very fine one small, well-peeled, sound shallot, place it in a small saucepan on the hot range with a teaspoonful of butter, fry for one min- ute; then add half a glassful of good white wine, and reduce to one half. Add one medium-sized, sound pickle, and one sweet pepper cut into small dice-shaped pieces. Season with half a pinch of salt and half a saltspoonful of red pepper; add half a gill of Spanish sauce

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