Recipes > Meat > Beef > Mignon Fillets

Mignon Fillets


Cut slices from the end of the fillet of beef about five eighths of an inch thick. Press and trim them into circles; dredge with salt and pepper; saute them in butter; spread Bearnaise sauce on a hot dish, and lay the mignon fillets on it, or lay the fillets on croutons of the same size as the fillet, and place on top of each one a small spoonful of peas, string-beans, or macedoine of vegetables.


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The Century Cook Book (1901).

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