Filet of Beef With Tomatoes

Name: Filet of Beef With Tomatoes (Filet de Boeuf Braise aux Tomates)
Cuisine: United States
Ingredients: A Clove of Garlic; 6 Onions, Sliced Fine; A Tablespoonful of Flour; A Filet of Beef; A Tablespoonful of Lard; ½ Can of Tomatoes, or 6 Large Fresh Ones; 2 Sprigs Each of Thyme and Bay Leaf; 3 Sprigs of Parsley; Salt, Pepper and Cayenne to Taste; A Pint of Hot Water

Filet de Boeuf Braise aux Tomates

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 Tablespoonful of Lard
6 Onions, Sliced Fine</

Americas
United States
Main course
New Orleans
Spicy

Method

Smother the filet in exactly the same manner as already described. When cooked for about a half-hour, add one-half can of Tomatoes and their juice, or six large fresh Tomatoes, sliced in their juice. Let the mixture simmer for an hour and a half longer, season well and serve, pouring the gravy over the Filet.