Home › The World's Kitchen › Filet of Beef, Larded, Bercy

Filet of Beef, Larded, Bercy

Have a filet of beef prepared and finished. Remove all the fat from the gravy of the filet; set the pan on the fire with contents; add half gill claret, half gill of tomato sauce and half gill demi-glace. Mix well with a wooden spoon and let slowly cook for five minutes. Finely chop up one small onion and lightly brown it in a saucepan with half teaspoon melted butter for two minutes. Then strain the sauce through a Chinese strainer into this butter; lightly mix and boil for two minutes. After the filet has been dressed on the hot dish pour the sauce over and serve.