Fillets from the Undercut

Lungenbraten Filets

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Fillets of beef taken from the undercut
  • about ½ an inch thick, larding fat, smoked tongue, salt and pepper. For the garnish, a few mushrooms, lamb kidney sliced or cut in small cubes, truffles, etc.


Cut the larding fat and the smoked tongue into very thin ½ inch lengths and, with a larding needle, lard the fillets with alternate strips of fat and smoked tongue. Season with salt and pepper and cook lightly in melted fat. When done—they should be served somewhat underdone—put on a hot dish and garnish with cooked mushrooms, slices of kidney grilled or sauté in butter, and sliced truffles. Pour a little melted butter over them.