Filets Mignonettes is Card 55 from the 2 in 1 International Recipe Card Collection.
A whole fillet of beef – the choice tenderloin from which is taken such enviable cuts as the filet mignon and the Chateaubriand – was, until recently, the food of the rich. Today more and more supermarkets offer regular specials on whole fillets that no bargain-hunter should pass up. The dish below makes a spectacular hors d’oeuvre at an important cocktail party and an impressive entree at a buffet dinner party.
Drinks suggested on this card are the Algonquin and the Round Table – both made with a blended whiskey, vermouth, and a fruit juice.
- 1 3 1/2-4 pound fillet of beef
- 2 cups red wine
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- 12 whole peppercorns
- 1 teaspoon salt
Trim fat and gristle, if any, from whole fillet. Place wine, broth, thyme, by leaf, peppercorns, and salt in Dutch oven. Bring to low boil.
Place whole fillet in Dutch oven. Cover and cook over medium heat 45 minutes, turning once. If whole fillet does not fit into Dutch oven, cut in half crosswise and place fillets side by side; proceed as directed.
Remove fillet from Dutch oven; drain, cool, and chill.
Slice thinly and arrange on platter. Garnish with parsley or watercress sprigs and serve with mayonnaise or hollandaise sauce.