Vins Rouges
Naylor Faulkner
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La Belle Cuisine - More Beef Recipes

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"To cook is to create. And to create well...
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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Lewis, Ronald
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This recipe is taken from one of our all-time favorite "community"
cookbooks. In addition to having excellent recipes and being extremely
well edited, it features narratives by two renowned Jackson, MS natives,
Beth Henley and Eudora Welty.
"Filet, Filet, Filet" is included in the appetizers section of "Standing
Room Only". It certainly does make an elegant addition to any menu.
I 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, General Editor

2 pounds filet of beef
1 large onion, chopped finely
1/4 cup celery, including a few leaves, minced
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 and garlic
in oil until soft and golden. Add wine and stock and simmer slowly until 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 days. Serve cold with lots of fresh parsley. Slices may be cut in half, rolled and 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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