This was my first crush. I was in high school and I fell hard. " A Treasury Of Great Recipes" by Mary and Vincent Price. I have had this book for over 30 years and Vincent is the one for me. I love how the book takes you to restaurants all over the world. And tonight we are going to have dinner in France.We are going to have Steak Chevillot. Chef Chevillot of the Hotel de La Poste is the chef that considers this dish as one of his specialties. The recipe is simple, really. "A Treasury of Great Recipes" was first printed in 1965. It is out of print, but I have seen it on Alibris.
butter fillets of beef shallots red Burgundy flour marrow bones (optional)
In a skillet heat: 1 tablespoon butter and in it cook over high heat 4 fillets of beef, each 1 1/2 inches thick, for about 4 minutes on each side, or until brown and done to taste. Remove fillets to a warm serving platter and keep warm. Drain fat from skillet and return skillet to moderate heat.
1. Add: 1/2 teaspoon butter and 1 tablespoon minced shallots and cook for 30 seconds. 2. Add: 1/2 cup red Burgundy and cook until wine is reduced by half its quanity. 3. Stir 1 teaspoon flour mixed to a smooth paste with 1 teaspoon butter and cook, stirring, for 30 seconds. 4. Swirl in 1 tablespoon butter and when butter is melted, add: 2 tablespoons red Burgundy.
Spoon 2 tablespoons of the sauce over each fillet, and serve immediately. If desired, top each fillet with a slice of poached beef marrow.
the night will never stay, the night will still go by, though with a million stars you pin it to the sky; though you bind it with the blowing wind, and buckle it with the moon, the night will slip away like sorrow or a tune.