Fillet Mignon

Beef fillet

Salt pork

Butter or other fat

Salt and pepper Flour

The fillet is the under side of the loin of beef, the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good round shape, skewer it until it is so. Lard the upper surface with strips of fat salt pork and rub the entire surface with soft butter or other fat. Dredge well with salt, pepper and flour, and place the fillet, without water, in a small pan. Bake in a moderate oven (350° F.) to the desired degree of doneness, 40 to 60 minutes. Serve, cut into 2 inch slices, accompanied with mushroom sauce or sauteed mushrooms.

Fillet Mignon 56

Broiled Steak

1 porterhouse, sirloin or club steak

Salt and pepper

2 tablespoons butter

Select a steak at least 1 to 1 1/2 inches thick. Heat the broiler for 10 minutes with regulator set at 3 50° F. Arrange steak on a rack. Place rack 4 inches under heat. Broil for half the specified time, season with salt and pepper, turn and broil on other side. Remove to a hot platter. Place butter on top of steak, sprinkle with salt and pepper and serve at once. Allow 1/2 pound of meat per person.

Broiling Time

Degree of Doneness

1 inch thick

1 1/2 inches thick

Rare

9 to 10 minutes

14 to 16 minutes

Medium

12 to 14 "

18 to 20 ,,

Well done

16 to 18 ,,

25 to 30 "

Pan Broiled Steak

Heat a heavy skillet until sizzling hot. Place meat in hot pan and brown well on both sides. Reduce temperature and cook until the desired degree of doneness, turning from time to time, being careful not to pierce meat. Pour off fat as it accumulates in the pan. Place meat on a hot platter, spread with butter and season with salt and pepper.

With Mushrooms

Use mushroom caps, whole or sliced. Saute slowly in hot butter 5 to 10 minutes, stirring frequently. Allow 2 tablespoons butter for 1/2 pound mushrooms.

With Onions

Slice onions into water and drain. Place in a shallow saucepan, cover closely, and cook over a slow heat for fifteen or twenty minutes, till tender. No water or fat should be used, as the onions contain both moisture and richness. Pan-broil the steak. Put the onions into the pan in which the steak was cooked and brown them. Serve steak with onions around it.

With Onions 57 With Onions 58

With Oysters

1 quart oysters

1 tablespoon sifted flour

3 tablespoons butter or other fat

Set the oysters, with a very little of their juice, over the fire; when they come to a boil, remove any scum and stir in the fat in which the sifted flour has been rubbed. Boil one minute, pour over the steak and serve at once.