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

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

Tenderloin Stuffed with Pâté

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

Europe
France
Main course
Mediterranean

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