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La Belle Cuisine
Lüchow’s Drei Mignons à la Berliner
(Three Fillets Berlin Style)
A Treasury of Great Recipes
by Mary and Vincent Price, 1974, Grosset & Dunlap
 
Serves 4
“This is a marvelous dish for anyone who can’t make up his mind –
beef, pork, or veal? You get just a small, delightful sample of each.
Served at home Drei Mignons makes a spectacular platter if you
march everyone’s portion in a row, hemmed in by the stuffed
artichoke garnish.”
[We have
taken the liberty of presenting this recipe in a different
format than that used in the cookbook. Otherwise, the recipe
appears here exactly as it was published. Ed.]
Wild Rice
1 cup wild rice
2 tablespoons butter
1/2 cup minced onion
2 cups boiling
chicken stock
1 cup béchamel sauce [see below]
1/2 cup minced, sautéed mushrooms
1/2 teaspoon nutmeg
8 cooked artichoke bottoms
Fillets (Mignons)
4 fillets of pork, each weighing 3 ounces
4 fillets of veal, each weighing 3 ounces
4 fillets of beef, each weighing 3 ounces
1 teaspoon salt
1/4 teaspoon pepper
9 tablespoons butter
12 mushroom caps
1 cup chicken stock
2 tablespoons Sherry
Garniture
1 cup Hollandaise sauce
Grated Parmesan cheese
Wild
Rice:
1.
Wash the rice. Drain and dry thoroughly.
2.
In a heavy skillet heat 2 tablespoons butter. Sauté the minced
onion.
When onion is golden, stir in wild rice. Cook over medium heat,
stirring gently, for 3 or 4 minutes.
3.
Add boiling chicken stock. Cover and turn down heat to low. Cook
without stirring for 30 minutes, or until all stock is absorbed.
4.
Add to the cooked wild rice the béchamel sauce, the sautéed
mush-
rooms, and nutmeg. Reheat and stuff into the cooked artichoke
bottoms.
[Béchamel Sauce: Melt 2 tablespoons butter in a heavy-bottomed saucepan.
Stir in 2 tablespoons flour and cook, stirring constantly, until the paste cooks
and bubbles a bit, but don't let it brown — about 2 minutes. Add 1 cup milk,
heated, continuing to stir as the sauce thickens. Bring it to a boil. Add salt
and pepper to taste, lower the heat, and cook, stirring for 2-3 minutes more.
Remove from the heat. To cool this sauce for later use, place waxed paper
or plastic wrap directly on the surface to prevent a skin from forming.]
Fillets (Mignons):
1. Wipe all fillets with a damp cloth. Pound and shape them into fairly
even circles.
2. Season lightly with salt and pepper.
3. Take 3 skillets. Put 3 tablespoons butter in each. Sauté veal and pork
fillets in separate skillets, cooking until they are tender and a golden
brown.
4. Remove veal and pork fillets to a warm platter. In the veal skillet sauté
the mushroom caps. Set aside and add to skillet 1 cup chicken stock.
Cook over high heat for 2 or 3 minutes, stirring carefully. Add the
Sherry. Cook and stir rapidly for 2 minutes.
5. Sauté beef fillets in their skillet last. Cook 3 minutes per side
for rare.
Remove to the warm platter.
Garniture:
1. Preheat the oven to moderately hot (375° F.)
2. Place the 8 stuffed artichoke bottoms in a buttered baking dish. Cover
each with 2 tablespoons Hollandaise sauce and a sprinkle of grated
Parmesan cheese. Bake in the moderately hot oven until lightly
browned,
about 15 minutes.
Presentation:
If
you serve this from a large platter, arrange each portion in a row
across
platter. Each should have 1 pork, 1 veal, and 1 beef fillet topped
with a
mushroom cap. Place a stuffed artichoke bottom at both ends of
each row.
Pour the Sherry sauce over the meat and mushroom caps.
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