2286 Derivatives of Fillet of Beef

Name: Derivatives of Fillet of Beef
Cuisine: France
Ingredients: the middle of the fillet into Chateaubriands and fillet steaks,; the last third of the fillet into Tournedos at the thickest part and the tail end into Filets Mignons.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Beefsteak — Bitokes — Chateaubriand — Fillet Steak—Filets Mignons—Filets en Chevreuil— Tournedos and Medaillons.

It is the usual practice in commercial establishments to cut a