Noisettes of Beef with Mushrooms

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • l½–2 lb. fillet of beef
  • 2 mushrooms
  • 1 shallot
  • ½ teasp. finely-chopped parsley
  • salt and pepper
  • 2 oz. butter or fat
  • spinach or mashed potatoes
  • ½ pt. brown sauce


Wipe the meat and cut into round even fillets not less than ½ in. thick. Finely chop the mushrooms and shallot and mix well together with the parsley, salt and pepper. Place a round pat of this mixture in the centre of each fillet. Heat the fat in a sauté pan, put in the fillets with the stuffing side down, fry quickly, then turn and fry the other side a little more slowly. When cooked, arrange in a row on a foundation of spinach or mashed potatoes. Pour some sauce round the noisettes and serve the rest of the sauce separately.