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

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

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