Recipe no. 207 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 106.
Ingredients
- Beef fillet
- Marinade
- Trimmings of bacon fat
- Lard
- Carrots
- Onions
- Bouquet garni
- Salt
- Pepper
- Madeira
- Tomato sauce
- Coulis
- Garnish
Preparation
- Marinating the filletLard and marinate a fillet as before.
- Preparing the braising panPut in a braising pan a few trimmings of bacon fat and a little lard, some carrots and onions around, the fillet in the middle. Add a bouquet garni. Season with salt and pepper.
- Cooking with madeiraCover and set it to start on the heat. When the bottom begins to catch, drizzle with a glass of madeira. Cover again and let cook, turning the fillet a few times. Duration: an hour and a half.
- Glazing and sauceTake it out onto a platter and push it into the oven to glaze it. Add 2 spoonfuls of tomato sauce or coulis to its cooking liquid. Strain the sauce into a saucepan, bring to a boil and skim off the fat.
- ServingCoat the fillet with the sauce and serve it with whatever garnish you like. The same preparation can be applied to roast beef or sirloin.
Reboul's text
Lard and marinate a fillet as above. Put in a braising pan a few trimmings of bacon fat and a little lard, some carrots and onions around, the fillet in the middle; add a bouquet garni, season with salt and pepper, cover and set it to start on the heat; when the bottom begins to catch, drizzle with a glass of madeira, cover again and let cook thus, turning the fillet a few times during the cooking, which lasts an hour and a half. Then take it out onto a platter and push it into the oven to glaze it. Add 2 spoonfuls of tomato sauce or coulis to its cooking liquid, strain the sauce into a saucepan, bring to a boil, skim off the fat and coat the fillet with it, serving it with whatever garnish you like. The same preparation can be applied to roast beef or sirloin.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| brasiero | braising pan |
| sahin | lard |
| amaneu | bouquet garni |
| madèro | madeira |
| desgreissa | skim off the fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 207, page 106. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.