Filets De Boeuf a LA Madeleine

Ingredients

• 1 fillet of beef
• 3 ounces clarified butter
• 3 ounces meat glaze
• 4 ounces fresh butter
• juice of 1 lemon
• 1 shallot
• 1 sprig thyme
• 1 sprig tarragon
• coarse sea salt
• pepper
• nutmeg
• 2 egg yolks
• 1 slice blanched marrow
• 1 slice truffle
• 1 slice bacon
• butter for frying
• mashed potatoes
• tomato sauce or piquante sauce
• fried macaroni croquettes

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Cut the fillet into small pieces and pound in a mortar until smooth.

2. Add suet and marrow (about half the quantity of the meat) and pound together thoroughly.

3. Mix in the yolks of two eggs, season with pepper, salt, and a little nutmeg, then rub through a wire sieve to make beef farce.

4. Season the fillets, place a thin slice of blanched marrow and a slice of truffle on each, adding a thin layer of beef farce between each.

5. Top each fillet with a slice of bacon, press slightly together, and cover completely with a thin layer of farce.

6. Chop the trimmings of truffle finely, dip the fillets in egg white, and sprinkle the surface with chopped truffle.

7. Melt butter in a sauté pan; when hot, add the fillets and broil over high heat for a few minutes.

8. Cover with buttered paper and finish cooking in a hot oven at 400°F (200°C).

9. Once done, arrange the fillets on a small bed of mashed potatoes.

10. Sauce with well-reduced tomato or piquante sauce, garnish with fried macaroni croquettes, and serve hot.