(1443). Tenderloin Of Beef A La Bayonnaise-Whole (Filet De Boeuf A La Bayonnaise- Entier)

Select a fine tenderloin of beef, pare it as for a la Bernardi (No. 1444); lard it with small pieces of larding pork (No. 2, Fig. 52). Lay the tenderloin on an oval dish, pour over a gill of olive oil, one sliced onion, a few sprigs of parsley, one bay leaf broken into several pieces, and twelve pounded whole peppers. After three hours, drain the meat from the marinade, then roast it either on the spit or in the oven, and glaze it a fine color. Fry in butter some thin slices an eighth, of an inch thick of ham, cutting them halt heart-shaped; arrange them on each end of the tenderloin, garnishing the sides with macaroni prepared as follows: Blanch some macaroni, drain, and return it to the saucepan with some stink (No. 194a); let boil, and reduce for twenty minutes, so that the stock is entirely evaporated, then season with pepper, nutmeg, and grated parmesan. Toss the macaroni and cheese in the saucepan so that it will be thoroughly stirred without using a spoon. Serve separately a half-glaze (No. 413) and tomato sauce (No. 549), not too thick.

(1444). Tenderloin Of Beef A La Bernardi - Whole (Filet De Boeuf A La Bernardi-Entier)

Prepare and lard a fine tenderloin as already explained (No. 112). Garnish the bottom of a pan with slices of pork, minced carrots and onions, and place the tenderloin on top; cover it with some good fat and put it in a very hot oven to roast; the time for accomplishing this is thirty minutes for a four pound tenderloin, then let it rest on a heater or in any warm place for ten minutes or longer; five pounds will take thirty five minutes, and twelve minutes to rest, while six pounds will take forty-five minutes and fifteen minutes to rest. As soon as the tenderloin is nearly done, salt it properly, before serving pare both ends, remove the chain, give it a good appearance, glaze, then dress it on a grooved rice foundation, previously browned in the oven. Dress around the tenderloin, small croustade's made of fine foundation paste (No. 135) laid into deep tartlet molds: fill these croustades with a little macedoine thickened with butter and a little bechamel (No. 409), over this macedoine set a round game forcemeat quenelle, (No. 91) forced through a cornet on a buttered tin sheet quenelle, being the same in diameter as the croustades; put in the center of each a ring of thinly sliced truffle, then poach them in a slow oven serve separately a sauce Perigueux (No. 517), adding to it some small one-eighth inch squares of cooked ham.

(1445). Tenderloin Of Beef A La Bienvende - Whole (Filet De Boeuf A La Bienvenue - Entier)

Tenderloins intended for braising purposes should be chosen fat, for the lengthy cooking they have to undergo diminishes their size considerably. Raise the tenderloin, remove all the fat, and separate the skin from the meat; have ready large lardings.of pork (No. 1, Fig. 52), season them with thyme, chopped and finely pounded bay leaf, salt, pepper and allspice. Lard the inside of the tenderloin with these, cover with thin bardes of fat pork and tie it well. Garnish the bottom of a braziere with slices of pork, moistening with a mirepoix stock (No. 419), put in the meat, warm it, then push the pan into the oven to simmer for three or four hours according to the size of the tenderloin. Strain the gravy through a fine sieve, skim off the fat, reduce it, then drain the tenderloin, glaze and set it on a dish or on a rice foundation. Skim and reduce the stock from the meat with an espagnole and marsala sauce (No. 492), strain it through a sieve, garnish around the tenderloin with pieces of unsmoked red beef tongue cut heart-shaped, also some minced truffles, and quenelles a la Villeroi, add some fine butter to the sauce, and serve in a separate sauce-boat.