2258 Filet de Boeuf Macédoine

Preparation info

    • Difficulty

      Easy

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 a Macédoine of vegetables and small Pommes Château arranged in alternate bouquets.

Serve separately an unthickened gravy made from the juices from the cooking.