Braised Fillet of Beef

Braised fillet of beef is an elegant and hearty dish that epitomizes the art of slow cooking and flavor infusion. It showcases the tender fillet of beef, which is carefully prepared and braised to perfection, resulting in a succulent, flavorful, and visually appealing meal. This dish has a history rooted in classic French cuisine and exemplifies the art of braising, which is a technique for cooking meat slowly in a flavorful liquid.

The art of braising meats, such as beef, can be traced back to ancient culinary traditions. In France, particularly, braising became an integral part of French cuisine. It allowed chefs to transform less tender cuts of meat into exquisite dishes by slowly simmering them in liquid, infusing the meat with rich flavors and creating a melt-in-your-mouth texture.

The term “fillet of beef” typically refers to a cut of meat from the tenderloin of the cow, known for its tenderness and mild flavor. Fillet of beef was often considered a luxury ingredient and a centerpiece for special occasions in both French and international cuisines.

The preparation described here combines the classic French technique of braising with an assortment of vegetables and a rich, savory sauce. The result is a dish that not only highlights the deliciousness of the beef but also complements it with an array of beautifully prepared vegetables.

While braised fillet of beef may not be an everyday meal due to its time-consuming preparation, it continues to be a cherished dish for formal gatherings and celebrations, showcasing the enduring appeal of classic French cooking.

INGREDIENTS

• Fillet of beef (size according to your needs)
• String for tying the beef
• Crisco (vegetable shortening) for coating the stewpan
• Thin slices of fat bacon
• 2 sliced onions
• Beef stock (enough to barely cover the beef)
• 1 wineglass of sherry
• 1 small onion stuck with cloves
• 1 small turnip
• 1 carrot
• 1 bouquet of herbs (a mixture of herbs tied together)
• 1 tablespoon Crisco
• Salt and pepper (to taste)
• French peas
• String beans
• Artichoke bottoms
• New carrots
• New turnips
• Consommé (for cooking the garnish vegetables)
• Brown roux (2 tablespoons each of flour and Crisco, cooked until brown)
• Small piece of glaze
• Dash of kitchen bouquet (a browning sauce)

INSTRUCTIONS

1. Prepare the Beef:
   • Tie up the fillet of beef neatly with kitchen string to maintain its shape during cooking.
2. Prepare the Stewpan:
   • Coat the bottom of a stewpan with Crisco (vegetable shortening).
   • Line the stewpan with thin slices of fat bacon and 2 sliced onions.
3. Braise the Beef:
   • Place the tied-up fillet of beef in the stewpan.
   • Cook it for approximately 20 minutes over medium heat, turning to sear it evenly.
4. Add Liquids and Aromatics:
   • Barely cover the beef with beef stock.
   • Add 1 wineglass of sherry to the stewpan.
   • Include 1 small onion stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon of Crisco, salt, and pepper to taste.
5. Simmer Gently:
   • Allow the meat to simmer gently in this flavorful mixture for 1-1/2 to 2 hours, or until it becomes tender and succulent.
6. Prepare the Garnish Vegetables:
   • While the beef is braising, prepare the garnish vegetables.
   • Use equal quantities of French peas, string beans, artichoke bottoms, new carrots, and new turnips.
   • Cut the carrots and turnips into uniform shapes using a fancy vegetable cutter.
   • Cook these vegetables separately in consommé until they are tender.
7. Prepare the Sauce:
   • Strain off about 3/4 pint of stock from the fillet of beef.
   • Pour this stock on a brown roux made with 2 tablespoons each of flour and Crisco.
   • Stir the mixture until it boils.
   • Add a small piece of glaze and reduce the sauce slightly over high heat.
   • Add a dash of kitchen bouquet for color and season with salt and pepper.
8. Glaze and Assemble:
   • Dish up the fillet of beef, glaze it with some of the prepared sauce, and arrange the garnish vegetables around it in little heaps, keeping each kind separate.
9. Serve:
   • Serve the remainder of the sauce in a sauceboat, allowing diners to drizzle it over their portions as desired.

Braised fillet of beef is a culinary masterpiece that combines the tenderness of beef with a medley of flavorful accompaniments. It’s a true celebration of classic French cooking techniques and remains a favorite for special occasions.