Mignons of Beef—Bourgeoise Style

Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • lb. fillet of beef
  • 3 large carrots
  • 24 button onions


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 vege