1043—Fillet of Beef (Relevé)

Fillet of beef for a Relevé may consist either of the whole piece, trimmed, studded, or larded, or a more or less large piece cut from the whole, and treated after one of the methods suited to the whole fillet. The fillet may be braised, No. 250, Poëlings, or roasted; but the last two modes of preparation suit it best, as it is generally preferred underdone and somewhat red towards the centre.

The garnishes for a Relevé of fillet of beef are as numerous as they are varied; and, as they are applicable not only to fillet of beef but to all Relevés of butcher’s meat, I give them here in preference, since fillet of beef may be considered the choicest of Relevés.