Filet of Beef Smothered with Mushrooms or Truffles

Filet de Boeuf Braise aux Champignons, ou aux Truffes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Filet of Beef
  • A Can of Mushrooms, or ½ Can of Truffles
  • 6 Onions, Sliced Fine
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • 2 Sprigs Each of Thyme and Bay Leaf
  • A Clove of Garlic
  • A Pint of Hot Water
  • Salt, Pepper and Cayenne to Taste
  • A Gill of Sherry, or White Wine


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, place the Mushrooms over and around as a garnish, pour over the sauce and serve.

If Truffles are used instead of the Mushrooms, add one-half can, and proceed in exactly the same manner as when using the Mushrooms.