2268 Filet de Boeuf Petit-Duc

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 small Bouchées filled with creamed asparagus tips and medium-sized artichoke bottoms cooked in butter, each garnished with a nice slice of truffle.

Serve separately a very light Meat Glaze finished with old Madeira wine and thickened with 25 g (1 oz) butter per 1 dl ( fl oz or ½ U.S. cup) of glaze.

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