Minions Of Beef Tenderloin Recipe

Cut a well-trimmed fillet of beef into slices, each weighing about five ounces; with a wet cutlet bat or bread knife beat them lightly to the same thickness, then lay a pattern on each and with a sharp knife cut into perfect rounds; dip these in oil or melted butter and broil over a moderate fire from six to ten minutes, as they are to be cooked rare or well done. Dress on a hot dish and pour clear gravy over them.

Minions Of Beef A La Dumas Recipe

Prepare and cook as above and lay each on a round slice of cooked beef tongue (unsmoked). Let the slices of tongue be less than half an inch thick and of the same diameter as the minions. Heat an equal quantity of onion purée and white sauce made with stock and thicken with egg yolks diluted with cream. Cover the minions with the sauce - which should be thick - spread with bread crumbs and grated Parmesan cheese mixed with melted butter and brown in a very hot oven. Garnish the serving-dish with tiny crescent-shaped, ham and mushroom croquettes (see Croquettes). In the croquettes use equal weights of ham and mushrooms and do not chop too fine. One fourth pound of each ingredient with sauce in proportion will be enough to garnish a large dish.

Minions Of Beef Tenderloin With Chestnuts Recipe

Cook the minions as above; dress on a bread croustade. Surround the minions, or fill the centre, according as the minions are arranged, with shelled, blanched, and cooked whole chestnuts. To cook the chestnuts, let simmer until tender in broth with a stalk of celery. Reduce the broth to serve with the dish, thickening it if desired.

Noisettes Of Beef Tenderloin Recipe

Noisettes differ from minions of tenderloin simply in size, they should weigh about three ounces. Broiled or sautéd, they are appropriately served with mushroom puree, sautéd potato balls sprinkled with parsley or with potatoes à la maître d'hôtel, or with fritters or croquettes of beef marrow and mushrooms.