2283 Filet de Boeuf Montlhéry

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Trim the fillet and Poêlé it keeping it slightly underdone. When completely cold, trim it and coat with aspic jelly.

Place it on a long dish which has been previously coated with a layer of jelly and surround with 1) small Timbales made by decorating jelly-lined dariole moulds with French beans, placing a slice of truffle at the bottom then filling them with a small Macédoine of vegetables mixed with jellied Mayonnaise; and 2) small artichoke bottoms filled with asparagus tips and glazed with jelly.

Place a border of neatly cut shapes of jelly around the edge of the dish and serve a thin Sauce Mayonnaise separately.