2278 Filet de Boeuf Talleyrand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim the fillet and stud the top with pointed pieces of truffle approximately cm (1 in) long by 7 mm (¼ in) wide, using 200 g (7 oz) truffle per 1 kg ( lb) of fillet; make small incisions in the flesh so as to insert the truffle easily.

Place it to marinate in Madeira wine for 2–3 hours; drain it well then wrap in slices of salt pork fat. Tie carefully with string and braise it with the marinade.

When cooked, untie the string, remove the fat and glaze the fillet just before being required. Place on a long dish and serve accompanied with a dish of Macaroni à la Talleyrand and a well-flavoured Sauce Périgueux containing a finely cut Julienne of truffle instead of chopped truffle.