Pawaru-Grahmata

№ 5II. nodaļa

Tā vēršu gaļa gozāta, kas iekšpusē pie īkstīm (nieriem)

Braised beef fillet with morels and mushrooms

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Ta wehrschu-galla gohsata, kas eekschpussê pee ihkstihm (Neereem.)(Geschmorter Rinder-Mürbbraten)

Modernizētslpp. 49–50 · PDF 63–64
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Trim the silverskin (the tough membrane) off the fillet. Cut the fat into strips about 3 mm thick and 5 cm long and thread them through the surface of the meat with a larding needle, in neat rows. Tie the fillet with string every 3 cm so it keeps its shape (our addition).
  2. If using dried morels, soak them in warm water for 20 minutes, rinse well to remove grit, then simmer for 10 minutes in fresh water and drain.
  3. In a wide, heavy casserole with a tight lid, lay the bacon over the bottom, then the suet, then the shallots. Put the fillet on top and cover.
  4. Set over low heat and braise gently for 35–50 minutes, turning the meat every 10 minutes. If the juices cook away completely, add a little broth or hot water. It is done when the centre reaches 63 °C (see Notes).
  5. Lift the meat onto a warm dish, cover loosely and leave to rest for 10 minutes.
  6. Meanwhile melt the butter in a saucepan, stir in the flour and cook over medium heat, stirring, for 5–8 minutes until nut-brown. Whisk in the broth, add the morels and mushrooms and simmer for 10 minutes. Finish with lemon juice and salt to taste.
  7. Remove the string, slice the fillet and pour the sauce over it.

Notes

What the book says vs. what we added

the larded fillet braised slowly on a bed of bacon, suet and shallots, turned and topped up with broth as needed, and the sauce of brown roux, broth, morels and mushrooms finished with lemon juice, are the book's. The amounts, the times, the string and the core temperature are ours.

Heat

the book stands the pot on a low trivet with a few glowing coals underneath. The lowest setting on a hob does the same.

Doneness and safety

the book braises the fillet until it is "all done", probably well done. Larding pushes surface bacteria into the meat, so cook it to at least 63 °C in the centre, which is medium and still slightly pink.

Morels

we read the book's ķēvpupas as morels (see the glossary).

Pan juices

the book makes the sauce separately with fresh broth. Adding the strained, skimmed pan juices to it gives more flavour, but that's our idea.

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