Filet de Boeuf Financière

Tenderloin Garnished Financière

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Périgueux sauce. Make Veal Quenelles (steps 2–3). Roast the fillet. Blanch about 2 dozen pitted green olives by putting them into cold water