2249 Filet de Boeuf des Gastronomes

Name: Filet de Boeuf des Gastronomes
Cuisine: France
Ingredients: cooking liquor; truffles; lard; truffle; mirepoix; butter; sauce demi-glace; champagne; pale; cockscombs; morels; meat glaze; glaze; marinade; bouillon; chestnuts; salt; madeira; madeira wine; pork fat

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Lard the fillet with truffle and place it to marinate with Madeira for 4–5 hours. Drain well, wrap in slices of salt