Roast Fillet of Beef

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 120 min Total: 120 min
Yield: 4.0 – 5.0 pounds
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

For the roast

a piece of fillet of beef
sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
herbs
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf
thyme ↝ Thyme, fresh [Spices and Herbs]
peppercorns
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
sliced lemon ↝ Lemon, raw [Citrus fruits]
salad oil or clarified butter ↝ Oil, sesame, salad or cooking [Fats and Oils]
salad oil or clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
well-greased paper ↝ Rice paper [Crackers, excludes saltines]
good gravy sauce ↝ White sauce or gravy [Dips, gravies, other sauces]
glaze ↝ Carrots, glazed, cooked [Carrots]
warm glaze ↝ Carrots, glazed, cooked [Carrots]
scraped horseradish ↝ Horseradish [Mustard and other condiments]
horseradish sauce ↝ Sauce, horseradish [Soups, Sauces, and Gravies]

Instructions (13)

Trim off all the unnecessary fat and skin from the fillet of beef.
Tie up the meat.
Marinate it for an hour or two with sliced carrot, onion, turnip, herbs, parsley, bayleaf, thyme, peppercorns, cloves, and sliced lemon.
Sprinkle the meat well with salad oil or clarified butter.
When ready for cooking, take a sheet of well-greased paper and wrap up the meat in it with the vegetables.
Roast or bake, taking care to keep it well basted.
Roast for about two hours for four to five pounds.
Remove the paper and herbs.
Put back to the fire to brown.
Serve with some good gravy sauce, such as gravy from roast meat, or a little stock boiled with glaze, round the meat.
Brush the fillet over with a little warm glaze.
Garnish with scraped horseradish on the top.
Serve horseradish sauce in a boat.

Original Text

Roast Fillet of Beef. Horeradish Sauce
(Filet de Bœuf rôti. Sauce Raifort.)
Take a piece of fillet of beef and trim off all the unneces-
sary fat and skin from it; then tie it up and marinate it
for an hour or two with sliced carrot, onion, turnip, herbs,
parsley, bayleaf, thyme, peppercorns, cloves, and sliced lemon;
sprinkle the meat well with salad oil or clarified butter, and
when ready for cooking take a sheet of well-greased paper,
and wrap up the meat in it with the vegetables, and roast or
bake, taking care to keep it well basted; say two hours for
about four to five pounds; then remove the paper and herbs,
and put back to the fire to brown; serve with some good
gravy sauce, such as gravy from roast meat, or a little stock
boiled with glaze, round the meat. Brush the fillet over with
a little warm glaze, and garnish with scraped horseradish on
the top, and serve horseradish sauce in a boat.

Notes

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