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"To cook is to
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is an act of integrity, and faith."
Filet, Filet, Filet
“And do as adversaries do in law:
strive mightily, but eat and drink as friends.”
William Shakespeare, "The Taming of the Shrew"
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This recipe is taken from one of our all-time
In addition to having excellent recipes and
well edited, it features narratives by two renowned Jackson,
Beth Henley and
"Filet, Filet, Filet" is included
in the appetizers section of "Standing
Room Only". It certainly does make an
elegant addition to any menu.
It would be perfect for a Christmas or New Year's buffet!
I also enjoy serving it
in the summer as an entree, accompanied by
delicious French-style potato salad and/or
a simple tossed green salad.
Filet, Filet, Filet
Standing Room Only A Cookbook for Entertaining *
1983, New Stage Theatre, Jackson, MS, Barbara Austin,
2 pounds filet of beef
1 large onion, chopped finely
1/4 cup celery, including a few
3 cloves garlic, chopped
1/4 cup olive oil
1 1/2 cups dry red wine
1 1/2 cups strong beef stock
1 tablespoon parsley, chopped
1 bay leaf
Freeze the beef filet, then slice it thinly. Sauté onion, celery
in oil until soft and golden. Add wine and stock and simmer slowly
reduced by 1/3. Add parsley and bay leaf.
In a deep dish place a layer
of filet. Spoon hot
liquid over raw beef.
Repeat the layers. Cover and refrigerate for 24 hours or up to 6
Serve cold with lots of fresh parsley. Slices may be cut in half, rolled
fastened with a toothpick before sprinkling with parsley.
Serves 15-20 as appetizer.
* For your sake, I do hope this
wonderful cookbook is still available:
New Stage Theatre, 1100 Carlisle Street, Jackson, MS 39202
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