2264 Filet de Boeuf Nivernaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Place it on a long dish and surround with alternate bouquets of small glazed carrots and small glazed onions.

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