Filet de Boeuf Jardinière

Tenderloin with Spring Vegetables

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

Garnish roasted fillet with heaps of assorted vegetables, which have been cut into fancy shapes and cooked in stock, alternating their colors around the roast. For the cauliflower and broccoli, if used, serve a