Filet de Boeuf Renaissance

Tenderloin with 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

Make like Jardinière and add small new boiled potatoes to the vegetable garnish. Serve with Périgueux sauce.