Filet de Boeuf Prince-De-Galles (or Albert)

Tenderloin Stuffed with Pâté

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 whole tenderloin of beef (3–4 pounds)
  • Périgueux sauce
  • ½ pound chicken


  1. Trim fat and cut off tail of fillet at the fillet-mignon section. Slice 2 (1-inch) steaks from the head, making the heart or fillet uniform in thickness. Use tail and steaks for other meals. Make Périgueux sauce.
  2. Make chicken liver pâté. Cut chicken livers apart. Remove white tissue and fat. Sauté livers in