Fillets from the Undercut

Name: Fillets from the Undercut (Lungenbraten Filets)
Cuisine: Austria
Ingredients: 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.; 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.; 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.; 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.; 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.; 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.

Lungenbraten Filets

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Fillets of beef taken from the undercut
about ½ an inch thick, larding fat, smoked tongue, salt and pepper. For the garnish, a few<

Europe
Austria
Main course
Dinner
Gluten-free

Method

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 h