2261 Filet de Boeuf Mexicaine

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 alternate bouquets of grilled mushrooms and pimentos, both filled with Riz à la Créole.

Serve separately a lightly thickened veal gravy well flavoured with tomato.

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