Home › The World's Kitchen › Filet of Beef, Lyonnaise

Filet of Beef, Lyonnaise

Slit on both sides twelve large, sound Italian raw chestnuts; plunge in boiling water for five minutes, remove and skin with a towel. Peel twelve very small white onions and fry in a pan with a tablespoon lard to a light brown. Place a two-and-one-half-pound piece of fine filet of beef in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper; pour a half tablespoon melted butter on the surface of the filet and two tablespoons cold water. Set in a brisk oven for fifteen minutes, remove it to the oven door, then add the chestnuts and onions. Moisten with one gill demi-glace, one gill tomato sauce and a half gill sherry. Reset it in the oven for twenty minutes, add two artichoke bottoms cut in quarters (if at hand), then roast for five minutes longer. Remove, dress the filet on a hot dish, pour the garnishing around the filet and serve.