2261 Filet de Boeuf Mexicaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.

Part of