Fillet of Beef à la Richlieu is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a larded fillet of beef that is braised with vegetables, herbs and spices being finished in the oven and served with Richlieu sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillet of Beef à la Richlieu.
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This is a classic recipe for a Victorian version of Fillet of Beef à la Richlieu 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. 391.—FILLET OF BEEF A LA RICHELIEU.
Trim the fillet as for larding, but instead of larding the smooth surface as in the former case, it is to be neatly covered with a thin layer of beef-suet, about a quarter of an inch thick, fastened on with string tied all along the fillet at distances of an inch from each other. The fillet is to be braized in all respects as in the foregoing cases, excepting that a glass of wine or brandy should be added. When done, clarify, reduce, and incorporate the stock with some Richelieu sauce No. 63; garnish round the base with quenelles, truffles, mushrooms ; pour the sauce over all, and serve quite hot.
Modern Redaction
Ingredients:
1 fillet of beef
strips of fine beef fat, about 6mm thick
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
60ml Richlieu sauce
Method:
Trim the fillet neatly and remove any membranes and sinews then arrange a neat layer of the fat all over the meat and tie this in place with butcher's twine (place loops of twine at 2.5cm intervals all along the meat.
Arrange the fillet 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 the larding. Strain the pan juices into a bowl, skim off any fat from the surface then pour into a clean pan and whisk in the egg whites and the egg shells. Bring to a boil, cook for 5 minutes to clarify then pour through a fine-meshed sieve lined with muslin or cheesecloth. Pour the liquid into a clean pan then bring to a boil and reduce to a half-glaze then work in the Richlieu sauce and heat through.
Arrange the meat on a serving dish and garnish with quenelles, truffles and/or mushrooms. Pour over the sauce and serve.
