Mignons of Beef—Bourgeoise Style

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. fillet of beef
  • 3 large carrots
  • 24 button onions
  • 2 medium-sized turnips
  • stock
  • ½ pt. brown sauce
  • 2 tablesp. tomato purée
  • salt and pepper
  • butter or fat


Wipe the meat and cut into neat 2-in. pieces or small round fillets. Prepare the carrots, onions and turnips and cook them in strong stock until about half cooked. Place the brown sauce in a saucepan, add the tomato purée, boil up and season to taste. Fry the mignons of meat in hot fat for about 6 min., drain and place in one large casserole or individual casseroles. Cover the mignons with vegetables, add the sauce and cook gently on the cooker or in the oven for 20 min. If preferred the fat may be drained from the mignons when cooked and the sauce and vegetables added to the pan and cooked on the stove. In this case, serve the mignons on a hot dish, pour the sauce over and arrange the vegetables in heaps around the meat.