1140—Filets en Chevreuil

For the “en chevreuil” treatment, the meat used is generally cut from the narrowest end of the fillet of beef. The weight of the pieces cut should average about three oz. each.

After having slightly flattened and trimmed them, lard them with very thin strips of bacon, and No. 168, Cooked Marinade for Venison them for a few hours in the raw No. 168, Cooked Marinade for Venison given under No. 169, Raw Marinade for Butcher’s Meat or Venison. When about to cook them, dry them thoroughly, and fry them quickly in hot oil, taking care that the latter be smoking, and therefore hot enough to set the meat and to cause its external moisture to evaporate.

The fillets may be accompanied by all vegetable purées and highly-seasoned sauces, the most suitable of the latter being the Poivrade and the Chasseur.