Filet de Boeuf Matignon En Chemise

Tenderloin with Vepetables in Crust

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 dough. Mince 2 leeks, 2 carrots, 2 turnips