2289 Beefsteak à Cheval

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.