Filet of Beef Smothered with Mushrooms or Truffles

Name: Filet of Beef Smothered with Mushrooms or Truffles (Filet de Boeuf Braise aux Champignons, ou aux Truffes)
Cuisine: United States
Ingredients: Salt, Pepper and Cayenne to Taste; A Gill of Sherry, or White Wine; A Clove of Garlic; 2 Sprigs Each of Thyme and Bay Leaf; A Tablespoonful of Flour; A Pint of Hot Water; 6 Onions, Sliced Fine; A Tablespoonful of Lard; A Filet of Beef; A Can of Mushrooms, or ½ Can of Truffles

Filet de Boeuf Braise aux Champignons, ou aux Truffes

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Filet of Beef
A Can of Mushrooms, or ½ Can of Truffles

Americas
United States
Main course
New Orleans
Spicy

Method

Smother the beef, using a Filet for this delicious dish according to the recipe given for Smothered Beefsteak. After it has cooked about a half hour, add one can of Mushrooms and let it continue to simmer gently for an hour and a half longer. When ready to serve, add, if possible, a gill or a small wineglass of Sherry or White Wine; boil ten minutes longer. Put the Filet in a dish