No. 3—BEEF FILLET ROAST.
Quantity for 6–8 Persons.
- 4–6 lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ½ cup sweet or sour cream
- ½ cup of water
- For larding take ⅛ lb. of bacon
- ½ tbsp. of flour
Preparation: The fillet roast is freed from fat and skin. The bacon is cut in narrow strips and the fillet larded with it.
The butter is put into the frying pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for ¾ of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter.
The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes; then strain and serve.
You can also put champignons into the gravy, which makes it richer.
No. 4—BEEF FILLET BEEFSTEAK.
Quantity for 6 Persons.
- 2½ lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ¼ cup of water