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A Fillet of Beef

A roasted fillet of beef prepared by boning, rolling, skewering, and cooking like a sirloin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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A Fillet of Beef

Ingredients

Directions

Prepare

  1. Bone the middle rib of beef.

  2. Roll the meat tightly and firmly, then skewer it.

Roast

  1. Roast the beef as you would a sirloin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef middle rib
Forms the main body of the dish; its lean, tender muscle is what gets roasted and served.

The step that matters

Rolling and skewering the meat. Rolling the meat tightly and firmly gives it an even shape and thickness, so it cooks at a uniform rate and keeps its form while roasting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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