93 Fillet of Beef Cooked to Look like a Fish

Name: Fillet of Beef Cooked to Look like a Fish
Yield: For 10 people
Cuisine: French
Ingredients: 7 tablespoons truffle juice from the tin; 3 tablespoons each of freshly-chopped parsley and chervil; 200 g (7 oz) tinned truffles cut in very thin slices; 7 tablespoons arachide oil; 250 g (8¾ oz) butter; 50 g (1¾ oz) butter; 150 g (5¼ oz) fresh or defrosted frozen flaky pastry; 1 handful flour; ½ beaten egg; salt and freshly-ground pepper; 1 beef fillet weighing 2 kg 200 g (4 lb 14 oz), trimmed of fat

Preparation info

For
10
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Filet de bœuf en poisson ‘An April Fool fish!’

Ingredients

Main ingredients

1 beef fillet weighing 2 kg 200 g (4 lb

Europe
France
Main course
Mediterranean
April

Method

One day in advance

Preparing the Fillet of Beef

Make sure that the butcher trims off every scrap of fat and sinew, especially the loose flap which runs the length of the fillet. You should have nothing but the fillet itself, a long muscle in the shape of a torpedo.
Lay the fil