2289 Beefsteak à Cheval

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the steak from the head of the fillet, trim it, season and shallow fry in butter. Place in a suitable dish and place two lightly fried and trimmed eggs on top.

Serve accompanied with a little lightly thickened gravy.