Title: Contrefilet De Boeuf a la Perrin
Categories: Beef, French
Yield: 1 Serving
Sirloin
Glaze
MARROW CANAPES:
Toasted bread
Blanched marrow
Chopped chives
Madeira sauce
Tomatoes
Butter, salt and ground
Pepper
Sirloin Of Beef A La Perrin
Prepare and cook the sirloin as explained in sirloin with Jerusalem
artichokes (No. 1357); glaze and dress it on a very hot dish,
garnish each side with marrow canapes, prepared as follows: Have
slices of toasted bread three and a half by one and three-quarter
inches: lay on them several slices of blanched marrow, sprinkle over
with very finely chopped chives, and set them in the oven for one
minute. Garnish the sides of the dish with these, and pour over a
Madeira sauce (No. 492); arrange at the two ends tomatoes prepared
as follows: Plunge very ripe and firm tomatoes into boiling water,
remove the skins, cut them into four parts, squeeze them slightly
and lay them in a saucepan with some good butter, salt and ground
pepper; cook them on a quick fire, garnish the sirloin and serve.
From: The Epicurean, by Charles Ranhofer, chef at Delmonico's
Restaurant in New York from 1862 to 1896.
