Filet of Beef With Tomatoes

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

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
Spicy
New Orleans

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.