2260 Filet de Boeuf au Madère et Champignons

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the fillet, Poêlé it and glaze at the last moment.

Place it on a long dish and surround with large grooved mushrooms cooked in butter. Serve accompanied with a Sauce aux Champignons containing the juices from the cooking after removing the fat and passing through a strainer, and either some very small cooked whole mushrooms or quarters of large cooked mushrooms.

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