Filet de Boeuf Hongroise

Tenderloin Garnished with Caramelized Onions

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 recipe of Demi–glace sauce. To the butter, carrots, and onions, in the Demi–glace recipe, add about 1