Fillet of beef for a Relevé may consist either of the whole piece, trimmed, studded, or larded, or a more or less large piece cut from the whole, and treated after one of the methods suited to the whole fillet. The fillet may be braised, [poëled], or roasted; but the last two modes of preparation suit it best, as it is generally preferred underdone and somewhat red towards the centre.
The garnishes for a Relevé of fillet of beef are as numerous as they are varied; and, as they are applicable not only to fillet of beef but to all Relevés of butcher’s meat, I give them here in preference, since fillet of beef may be considered the choicest of Relevés.
[1044—FILETS DE BŒUF ANDALOUSE]
Having removed all the connective tissue from the fillet, lard it with thin strips of bacon, and [poële] or roast it. Glaze it at the last moment; set it on a long dish, and surround it with:—(1) Some grilled half-capsicums, filled with rice à la grecque (No. [2253]); (2) roundels of egg-plant, two inches in diameter and one inch thick, hollowed out to form cases, fried in oil, and garnished with [concassed] tomatoes tossed in oil. Arrange the half-capsicums and the egg-plant alternately round the fillet, and place a grilled [chipolata] sausage between each.
Sauce to be sent separately.—The gravy taken from the [poëling]-stock, strained, cleared of all grease, and thickened.
[1045—FILET DE BŒUF BOUQUETIERE]
Having larded the fillet and [poëled] or roasted it, set it on a long dish and surround it with:—(1) Small heaps of carrots and turnips, turned by means of a small grooved spoon, and cooked in consommé; (2) small heaps of little potatoes turned to the shape of olives and cooked in butter; (3) small heaps of [354] ]peas and of French beans, cut into lozenges and cohered with butter; (4) five bunches of cauliflower.
Arrange these different products in such wise as to vary their colours and throw them into relief.
Serve the gravy of the fillet separately, after having cleared it of all grease and strained it.