2252 Filet de Boeuf Hussarde

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the fillet and roast it.

Place it on a long dish and surround with small Pommes Duchesse piped with a star tube and coloured at the last minute; and large grilled mushrooms filled with thick Sauce Soubise.

Serve a fairly thin Sauce Hussarde separately.