Tenderloin of Beef
- Beef tenderloin
- Irish potatoes
- Carrots
- Turnips
- Large bunch of celery
- 1 tsp allspice, pounded
- 1 Tbsp butter
- Lean piece of beef
- Onion
- Pepper
- Salt
- Eggs
- Bread crumbs
Wash the meat well and put in the pot. Add about a pint of water.
The vegetables must be washed, peeled and chopped up raw, then added to the meat. Chop up a good handful. Blended with the juice, they form and flavor the gravy. Let the mixture slowly simmer and when nearly done, add the pounded allspice.
To give a richness to the gravy, add butter. If the gravy should look too greasy, skim off some of the melted suet.
Boil a lean piece of beef. When done, chop to small bits and flavor with a very small quantity of onion and season with pepper and salt to taste. Make into small balls. Dip them in the eggs and roll, roll, roll in bread crumbs. Fry the force meat balls to a light brown color.
When ready to serve, place the meatballs around the tenderloin. Pour over the gravy.
The vegetables must be washed, peeled and chopped up raw, then added to the meat. Chop up a good handful. Blended with the juice, they form and flavor the gravy. Let the mixture slowly simmer and when nearly done, add the pounded allspice.
To give a richness to the gravy, add butter. If the gravy should look too greasy, skim off some of the melted suet.
Boil a lean piece of beef. When done, chop to small bits and flavor with a very small quantity of onion and season with pepper and salt to taste. Make into small balls. Dip them in the eggs and roll, roll, roll in bread crumbs. Fry the force meat balls to a light brown color.
When ready to serve, place the meatballs around the tenderloin. Pour over the gravy.
Submitted by Jul 12, 2009
15 min
30 min
45 min