2259 Filet de Boeuf Madeleine

Name: Filet de Boeuf Madeleine
Cuisine: France
Ingredients: sauce demi-glace; french beans; artichoke bottoms; sauce soubise; lard

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 artichoke bottoms filled with thick Sauce Soubise, and small moulded timbales of a purée of French be