Filet of Beef With Tomatoes

Filet de Boeuf Braise aux Tomates

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 Tablespoonful of Lard
  • 6 Onions, Sliced Fine
  • A Clove of Garlic
  • A Tablespoonful of Flour
  • 2 Sprigs Each of Thyme and Bay Leaf
  • 3 Sprigs of Parsley
  • ½ Can of Tomatoes, or 6 Large Fresh Ones
  • A Pint of Hot Water
  • Salt, Pepper and Cayenne to Taste


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.