2263 Filet de Boeuf Montmorency

Name: Filet de Boeuf Montmorency
Cuisine: France
Ingredients: lard; vegetables; asparagus tips; glaze; artichoke bottoms; sauce madère

Preparation info

Appears in

Published 1903

Method

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

Place it on a long dish and surround with artichoke bottoms filled with a Macédoine of vegetables