Filet de Bœuf a L’espagnole

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of fillet of beef, lard it well and wrap it in thin slices of fat bacon. Put the meat in a casserole. Pour over it a mixture of stock and Malaga wine (in equal parts) so that the liquid just covers the meat. Season with salt, freshly ground pepper, a little nutmeg and cinnamon and one bay leaf. Cook slowly for about one hour and a half (it rather depends on the size of the fillet), turning it occasionally. Then add about a quarter of a pound of raisins, seedless preferably, previously washed, and cook for another half an hour. Take out the meat, remove the bacon and the string, put it in a serving dish, remove the fat and the bay leaf from the sauce and pour it over the fillet.