MEATS 1
drkeen
1. Ask yuur butcher to cut a filet mignon into slices a little over 1/4
inch thick. Take these slices, put them between wax paper and pound with
the flat side of a cleaver until meat is paper thin (even thinner than veal
scallopini). Make a Bordelaise sauce (heat preferably at table in a chafing
dish). When it is bubbling, place the filets in the sauce for about 1
minute. Turn them and cook about 1/2 minute longer. They must be pink
inside.
2. Ask your butcher to cut minute steaks as thinly as a slice of roast
beef, removing the bone. Pound the meat in the above fashion. Salute the
slices quickly in butter and serve with Bordelaise sauce or with just a
little sauce made in the pan with flour, grace de vilande, Worchestshire
sauce and water. Sprinkle with parsley.
3. You can also cut slices from an uncooked roast of beef and treat them in
the same way.
--
From "Don's Spicy Kitchen."
Donald Keen
Contact me at: drk...@family-net.org
Home Page: family-net.org/drkeen/
My ICQ number 3198023
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