Name: Filet de Boeuf Prince-De-Galles (or Albert) (Tenderloin Stuffed with Pâté)
Cuisine: France
Ingredients: ½ teaspoon salt; Watercress; 1 onion, minced; Dash of pepper and of nutmeg; 2 carrots, minced; Butter; ½ teaspoon anchovy paste; 1 (2–ounce) can black truffles; 2 tablespoons Madeira; 1 whole tenderloin of beef (3–4 pounds); ½ pound chicken livers; ⅛ pound butter; 3 parsley sprigs; 1 cup red wine; ½ pound small fresh mushrooms; ¼ teaspoon sweet basil

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Method

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.
Make chicken liver pâté. Cut chicken livers apart. Remove white tissue and fat. Sauté livers in