2246 Filet de Boeuf Duchesse

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the fillet and Poêlé it.

Place it on a long dish and surround with Pommes Duchesse, brushed with egg wash and coloured in the oven at the last moment.

Serve fairly thin Sauce Madère separately.