Filet de Bœuf Montmorency
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Madeira sauce
- two tablespoonfuls of finely-grated horse-radish
- Water
- Fillet
- three tablespoonfuls of red-currant jelly
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Lard the fillet and poële it.
- Glaze it just before dishing up, and set it on a long dish.
- Send to the table, separately, a Madeira sauce finished with the poëling-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly;
- two tablespoonfuls of finely-grated horse-radish, or the latter finely grated first, and then chopped;
- thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Colander