Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Beef Fillets Mignons aux Olives
From Harper's cook book encyclopædia, 1902
Serves 1
These fillets also make an excellent entree cooked in a cocote.
A modern interpretation · AI-generated from the original record
Ingredients
- dipped into very good olive oil
- very little salt
- half the quantity of pepper
- two tablespoonfuls of butter
- two dozen of olives
Method
Prepare fillets, season, and cook in melted butter for 4 minutes on each side.
Remove fillets, add olives to the gravy for 5 minutes, and serve with gravy over the fillets.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 10. The excerpt below is the record exactly as published.
Beef Fillets Mignons aux Olives (in chafing-dish). — The fillets cut from the porter - house steak must be nicely rounded, dipped into very good olive oil, sprinkled on both sides with very little salt and half the quantity of pepper. Do not use the hot- water pan. Put in the chaf- ing-dish two table-spoonfuls of but- ter ; melt it, do not brown it ; add the fillets ; cook them four minutes on each side. Do not cover, and take care to keep the flame at a moderate height. Prepare two dozen of olives
Cook this with the app: pantry check, scaling, and the assistant.