Fillets of Beef, Trianon Style

Straight out of Grandma's recipe book we search for recipes that you won't usually find in your local restaurant or favourite cook book.


2 to 2 ½ lb of Scottish fillet beef (900g - 1.15kg)

¼ pint of Port of Leith sherry

4 tablespoons of sour cream

2 ozs. of butter (57g)

Fried croutons

Meat-glaze / Glace de viande


Cut the meat into small, plump round fillets, set aside on a dish and season with salt and pepper and pour the sherry over them, cover and let it rest for 2 hours, turning them occasionally.

Drain the meat and dry them well in a cloth.

Heat the butter in a sauté-pan, skim well and then put in the fillets and fry them quickly, and lightly as they should be served medium-rare. Pour off the butter and add ½ a gill of sherry, 3 tablespoons of glace de viande and reduce to around a third. Have ready the bread croutons corresponding in size and number with the fillets, fry them gold-brown in either oil or the butter used for the fillets. Brush one side over with the glace de viande, place a fillet on each and arrange neatly on hot dish. Pour a little of the reduced sauce round the dish, add the sour cream to the remainder in the pan and re-heat quickly. Put a tablespoonful on each fillet, and serve.


To marinade, 2 hours; to cook, 10 minutes. Sufficient for 6 to 8 persons.

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