2262 Filet de Boeuf à la Moderne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lard the fillet with salt pork fat and tongue, Poêlé it and glaze at the last moment.

Place it on a long dish and surround with the following garnish: 1) On either side of the fillet place a line of small Chartreuses made in small hexagonal moulds as follows: butter the moulds and place a slice of truffle in the bottom of each; line the sides with various vegetables such as carrots, turnips, peas and beans, all plain boiled in salted water, cutting them to a suitable size and arranging them so as to vary the colours. Carefully spread a thin layer of light textured forcemeat over the vegetables then fill with well squeezed braised cabbage. Cook au Bain-marie for 10 minutes before being required. 2) At either end of the fillet place halves of braised lettuce in a fan shape so as to frame the ends in semi-circles. 3) Place poached round Quenelles decorated with salt ox tongue between the Chartreuses.

Serve separately a lightly thickened gravy prepared from the juices from the cooking after first removing the fat and passing through a fine strainer.