2248 Filet de Boeuf Frascati

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lard the fillet and Poêlé it.

Place it on a long dish and surround with squares of foie gras lightly fried in butter, grooved cooked mushrooms and small truffles. Place a bouquet of asparagus tips at each end of the dish and arrange a line of glazed crescent-shaped pieces of Duchesse potato containing a little chopped truffle around the edge of the dish.

Serve separately a thickened gravy made from the juices from the cooking after first removing all the fat and passing through a fine strainer.