Fillets of beef, however served, can be dressed by many of the recipes given for cutlets, savoury butters of all kinds being especially suitable and appetising. As a general rule it may be broadly stated that when beef is served as fillets, it is un-larded, whereas as grenadins or medaillons, it is all but invariably larded or barded (i.e, wrapped in thin slices of fat bacon.) Remember that many recipes (especially if rich ones) given for fillets can be applied to the smarter form.
For these choose rather thick rounds of beef cut from the rump, and split each horizontally without quite cutting it in two, then inside each round lay one or two oysters, according to size, seasoned with a tiny dust of cayenne, and a squeeze of lemon juice, skewer the fillet back into shape with a tiny skewer, or fix it with nicely seasoned lardoons, and sautez them in a well buttered pan with a little wine, and stock, and serve round or on a pile of very creamy mashed potato with a demi-glace poured round it, and if liked, a garnish of seasoned watercress.
Make a delicate force meat with poultry livers, grated bacon, mushrooms, very finely minced shallot and spice, moistening it with yolk of egg; prepare the grenadins as in the previous recipe, filling them with a layer of this forcemeat, then fastening them together into shape with seasoned lardoons, and sautez them delicately, setting -them in the oven for a minute or two at the last to crisp the lardoons; brush them over with warm glaze, and dish in a circle, filling up the centre with a financiere ragout, and pouring a rich demi-glaze round it.
Slice down a piece of the fillet into neat wedge-shaped pieces, thicker at one end than the other, bat them out with a wet knife, and trim off all superfluous fat, skin, etc, season each fillet with a little salt and coralline pepper, and brush over with dissolved butter or best salad oil, and grill or broil for four minutes on each side; then dish straight down the centre, putting a little-beamaise sauce on the top of each fillet and serve at once very hot, garnished with potato ribbons or straws; if liked, maitre d'hotel, or any other savoury butter, can be substituted, a particularly toothsome dish (filets aux crevsttes), being made by using anchovy butter for the garnish, dishing the fillets-en couronne, and filling the centre with a rich shrimp sauce, over which you lightly pile the potato straws.
For this cut the fillets of beef rather thin, and season with salt and coralline pepper; on each of these lay a slice of calf's liver cut to match, and join them by running lardoons of fat bacon (rolled in quatre epices before use) right through; trim these lardoons, brush the fillets well over with dissolved butter, place some straws, previously brushed over with the butter, on the grid, lay the fillets on this liver side down, and broil them for eight minutes or so, then place them in a buttered baking dish and crisp the upper (or beef side, on which the lardoons should be left rather longer), in the oven for a few minutes. Lightly brush them over with warm glaze and serve with a puree of mushrooms in the centre, and a Borde-laise sauce round. (This is simply espagnole rather strongly flavoured with essence of anchovy, light white French wine, and shalot, garnished, after-tammying, with finely minced tarragon or parsley, and chives.