Sautéd Mignon Fillets of Beef with Sauce Figaro

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with cock’s-comb shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with Brussels Sprouts or String Beans.