| Ingredients:
Fillet of beef or rump steak, bacon, olive oil, salt, nutmeg, anchovies,
herbs, stock, garlic.
Preparation:
Put a piece of very tender
rump steak or fillet of beef into a stewpan with two slices of fat bacon
and three teaspoonsful of the finest olive oil; season with salt and a
tiny pinch of nutmeg; let it cook uncovered, and turn the meat over occasionally.
When it is nicely browned
add an anchovy minced and mixed with chopped herbs, and a small clove of
garlic with one cut across it.
Then cover the whole with
good stock, put the cover on the stewpan, and when it is all sufficiently
cooked, skim the grease off the sauce, pass it through a sieve, and pour
it over the beef.
Leave the garlic in for five
minutes only.
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