2278 Filet de Boeuf Talleyrand

Name: Filet de Boeuf Talleyrand
Cuisine: France
Ingredients: flavoured sauce périgueux; macaroni; glaze; marinade; salt; pork fat; truffle; madeira wine

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Trim the fillet and stud the top with pointed pieces of truffle approximately 2½ cm (1 in) long by 7