Ingredients
- a small spoonful of peas
- five eighths of an inch thick
Directions
1
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.
By Mary Ronald ·
Recipe sourced from
gutenberg