Tournedos de Bceuf a la Flamaude (Fillets of Beef Flemish Fashion)

Ingredients

• a fillet of beef
• some carrots
• a small piece of butter
• half-a-dozen spoonfuls of stock or gravy
• the yolks of two eggs

Method

1. 1

   Cut beef into slices, season, dredge with flour, and fry in butter.

2. 2

   Garnish with parboiled, seasoned carrots simmered in stock, and finish with beaten egg yolks and parsley.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 14. The excerpt below is the record exactly as published.

Tournedos de Bceuf a la Flamaude (Fillets of beef Flemish fashion). — Take a fillet of beef, cut from it as many slices as required, not less than half an inch thick, and then trim each slice very neatly to an oval or round shape, making them all as much as possible of the same size. Season them with pepper and salt, dredge lightly with flour, and fry on both sides in a saute-pan with plenty of hot butter. Serve them in a circle with the following garnish in the centre : Cut some carrots into any fancy shape, parboil them for a few minutes, drain them, put them into a saucepan with a small piece of butter, and sprinkle them with pepper and salt and a little grated nutmeg. In two or three minutes add half-a-dozen spoonfuls of stock or gravy, and let the carrots simmer gently till they are done ; add, lastly, the yolks of two eggs

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