(1384). Grenadins Of Tenderloin Plain Five Ounces (Grenadins De Filet De Boeuf Nature De Cinq Onces Chaque)

From a raw and well trimmed tenderloin of beef, cut lengthwise of the meat, half heart-shaped slices, five inches long by two and a half inches wide, and half an inch thick. Beat them lightly, trim evenly, and lard them on one side with rows of fine larding pork (No. 4, Fig. 52). Season with salt and pepper. Put some fat or clarified butter in a saute-pan, and when very hot, lay in the grenadins on their larded side; four minutes later when a fine color, turn them over: it will take about eight or ten minutes to cook them rare. Serve on a hot dish, and pour some clear gravy over (No. 404).

(1385). Grenadins Of Tenderloin A La Beaumarchais (Grenadins De Filet De Boeuf A La Beaumarchais)

Cook the prepared grenadins the same as for plain (No. 1384); drain off half the butter, and to the remainder add a coffeespoonful of finely chopped, blanched, and drained shallot, fry this colorless, then put in a little veloute (No. 415), and thicken with egg-yolks; butler well with good, fresh butter, and add some meat glaze (No. 402), and lemon juice; strain through a tammy; now mix into the sauce a little chopped parsley. Pour the sauce on the dish intended for serving the grenadins, and arrange them either in a straight row or in a circle; surround with as many croustades as there are grenadins, these croustades to be filled with mushrooms stewed in cream. Serve a slightly thickened half-glaze sauce (No. 413) separately.

(1386). Grenadins Of Tenderloin A La Boniface (Grenadins De Filet De Boeuf A La Boniface)

Prepare and cook the grenadins as explained in plain grenadins (No. 1384), drain them on a cloth, lay them on a dish, and cover them with a bordelaise sauce with mushrooms (No. 436), garnishing the dish with marrow fritters (No. 682).

(1387). Grenadins Of Tenderloin A La Halevy (Grenadins De Filet De Boeuf A La Halevy)

Prepare and cook the grenadins as for No. 1384. Plunge some good, sound tomatoes in boiling water, peel them, cut them crosswise in two, squeeze them without injuring their shape, and season them with pepper and salt. Heat some oil in an omelet pan, and when very hot, put in the halved tomatoes; cook them, then arrange them crown-shaped on a dish, lay a grenadin on each tomato and garnish around with stuffed mushrooms (No. 650). Serve a well reduced and well buttered half-glaze sauce separately (No. 413).

(1388). Grenadins Of Tenderloin As Venison, Poivrade Sauce (Grenadins De Filet De Boeuf En Chevreuil, Sauce Poivrade)

Trim some slices of tenderloin, cut lengthwise, and shape them in half-heart forms. Marinate them for three days in a cooked and cold marinade (No. 114). Drain and dry them, then fry in an omelet pan in hot clarified fat on a very quick fire. When done rare, drain and lay them on slices of bread fried in butter, cut the same size and shape. Pour over a poivrade sauce (No. 522.)

Fig. 314.