Sautéd Fillets of Beef with Stuffed Mushroom Caps and Espagnole Sauce

Ingredients

6 Fillets of beef
6 large mushroom caps
1 cup of bread crumbs
3 tbsp melted butter (two tbsp for the bread crumbs and 1 tbsp for the mushroom stuffing)
1 tbsp parsley
1 tbsp finely minced onion

Directions for Stuffing for Mushroom Caps.

Clean and finely chop six mushroom caps; add one tablespoon each of parsley and onion finely chopped, and one tablespoon butter. Moisten with Espagnole Sauce (see below)

Espagnole Sauce
Ingredients

1/4 cup butter
Sprig of parsley
1 slice carrot
6 peppercorns
1 slice onion
5 tablespoons flour
Bit of bay leaf
2 cups Brown Stock
Sprig of thyme
Salt and pepper

Directions

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.

Directions for beef

Prepare and cook six fillets Put a sautéd stuffed mushroom cap on each, sprinkle with buttered crumbs, and bake until crumbs are browned. Remove to serving dish. Pour Espagnole around beef fillets

(From Fannie Farmer Cookbook)