Fillet Of Beef Recipe

The fillet of beef is cut into individual fillets, crosswise the grain of the meat into grenadins, minions, noisettes, paupiettes, etc. In trimming the fillet, before cutting into any of these shapes - everything but solid meat is removed - i.e., all skin and fat.

Fillets Of Beef With Marrow Recipe

Have eight or ten pieces nearly one inch thick cut from a fillet of beef; broil as any steak, or sauté in a very little hot butter six or eight minutes; the fillets should be left quite rare. Split two marrow bones, take out the marrow whole and cut in as many slices as fillets; let stand an hour in cold water, then place in boiling salted water and let stand ten minutes without boiling. Pour a brown sauce, well flavored, on the serving dish, arrange the fillets upon this, season with salt and pepper and dispose a slice of marrow upon each fillet.