Braised Fillet of Beef à la Milton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a fillet of beef that is braised with vegetables, spices and wine that is coated in an egg yolk and meat glaze reduction, topped with chopped gherkins and served with vegetables and poivrade sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Fillet of Beef à la Milton.
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This is a classic recipe for a Victorian version of Braised Fillet of Beef à la Milton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 392.—BRAISED FILLET OF BEEF A LA MILTON.
Braise either a fillet or a rolled piece of thin end of sirloin of beef (previously boned) in the usual manner, and when done, mask the whole of the upper part with a thin coating of very finely-chopped green gherkins which have been mixed into the consistency of a paste by the addition of a piece of good glaze and four raw yolks of eggs : this must be stirred over the fire for a few minutes to partially set the eggs without curdling them, as that would make the preparation crumble, and thus prevent it from adhering to the meat. The surface being smoothed over with a knife dipped in hot water, place on it a neatly-composed design, representing a large star, a basket of fruits, &c., consisting of carrots, turnips, French beans, peas, heads of asparagus, &c., previously shaped and boiled for the purpose ; garnish the beef round the base with a varied Jardinière, and a border of dessert-spoon quenelles decorated with truffle and tongue ; serve poivrade sauce separately in a sauce boat. Note.—Rumps, rolls, and fillets of beef may also be finished, and served in a greater variety of ways, by substituting any other appropriate garnish or sauce instead of those herein indicated. If preferred, the fillets may be roasted and served with the same garnishes and sauces.
Modern Redaction
Ingredients:
1 fillet of beef (or a boned and rolled sirloin of beef)
2 carrots, quartered
2 celery sticks, quartered
1 bouquet garni
2 onions
6 cloves
1 blade of mace
1 tsp salt
140ml brandy or red wine
stock or water
To Finish:
8 tbsp gherkins, very finely chopped
2 tbsp meat glaze, as made in the economy of second stocks or broth recipe
4 egg yolks
julienned carrots, julienned turnips, French beans, peas and heads of asparagus, cooked until tender Jardinière, prepared and cooked, to garnish
dessert-spoon sized quenelles, to garnish poivrade sauce, to accompany
Method:
Trim the fillet neatly and remove any membranes and sinews then on a wire rack in a lidded roasting tin. Add any meat trimmings, the carrots, celery, bouquet garni, 2 onions, studded with 3 cloves each, 1 blade of mace, 1 tsp salt, 140ml wine or brandy, and enough of the stock or water to just reach the level of the larding (do not cover the larding). Cover the pan, transfer to an oven pre-heated to 190°C and cook for about 120 minutes, or until the meat is very tender.
When done, remove the meat from the pan and place on a dish then place in an oven to keep warm and to dry slightly.
Chop the gherkins as finely as you can then mix in a bowl with the meat glaze and egg yolks. Remove the meat from the oven at this point and set on a serving dish. Place the egg yolk mixture in the top of a bain-marie (double boiler) and cook, stirring constantly until the mixture has thickened sufficiently to coat the meat.
Spread the gherkin mixture over the top of the meat and smooth with a palette knife dipped in hot water. Arrange the cooked vegetables in decorative patterns over the top (stars, baskets cornucopias etc) then garnish around the base with the jardinière and quenelles.
