COOK WITH ELIZABETH Fillet Steak Special

Press, Volume CIII, Issue 30497, 20 July 1964, Page 2

COOK WITH ELIZABETH Fillet Steak Special

Fillet steak deserves special treatment With this recipe it can be either well done or rare, and glorified with kidneys. bacon and mushrooms. Mashed potato tartlets, whole baked tomatoes and Austrian spinach should be served with it Ingredients: G thick eye fillets 3 sheep’s kidneys 1 tin mushrooms 3 rashers bacon 3 oz butter Sherry Salt and pepper 2 tablespoons flour Method: Melt butter and make it hot. In it fry the steaks to taste. Drain out

on to a hot dish. Remove rind from the bacon, cut with scissors into postage stamp pieces and fry until crisping in the same pan. Drain out and place over the meat. Thinly slice kidneys and add to the pan, together with well drained mushrooms. Saute together until the kidney is cooked. Drain out and scatter over the meat To the pan add flour, the mushroom liquid, stock or water, salt and pepper and a little sherry. Strain and serve separately with the steaks. Make thin short pastry shells, bake and fill each with a rosette of snowy, well beaten mashed potato. Cook spinach, drain and chop and toss with a little butter and a good pinch of nutmeg.