Skip to content

Beta This app is in Beta Testing

Fillets of Beef in Juice

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Dip
  2. a spoonful of stock
  3. Fillet
  4. Butter
  5. Clarified butter
  6. Cut
Contains Milk 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

  1. Cut the slices half an inch thick.
  2. If the fillet is large, it may be cut into four or fewer slices ;
  3. flatten them.
  4. Cut them with a paste-cutter, the size of the hollow of the hand ;
  5. dip them in clarified butter, arrange them in a flat stewpan ;
  6. put them upon a brisk fire, and turn them often, that they may not lose their juice.
  7. When nearly done, drain off the butter, and put in a little reduced stock;
  8. turn them after pressing them down, that they may glaze and take the flavour.
  9. Dress them round a dish, leaving a space open in the middle ;
  10. detach the glaze with a spoonful of stock or espagnole, and finish with a bit of butter, and pour it over the fillets.

Plating

Cookware for this recipe

  • Chef's knife
  • Spatula
  • Colander