2274 Filet de Boeuf Saint-Florentin

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the fillet and roast it.

Place it on a long dish and surround with bouquets of Pommes Saint-Florentin and Cèpes à la Bordelaise.

Serve Sauce Bordelaise au Vin Blanc separately.