Fillet of Beef with Mushrooms

Filet de Bœuf aux Champignons


Prepare the fillet as in the recipe, and braise it in the same way; when the beef is cooked take it up and strain off the liquor, and remove the fat, and put it to boil with three quarters of a pint of brown sauce, half an ounce of good glaze, one wineglass of sherry, and a few washed peelings and stalks &c. from fresh mushrooms; boil this together, taking care to keep it well skimmed during the cooking, then wring through the tammy, add to it the contents of a tin of button mushrooms, or half a pint of freshly cooked ones, and serve round the fillet dished up as in last recipe.