Alma Lach

Filet de Boeuf Arkangel

Fillet with Vegetable Garnish

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Roasted fillet of beef
  • Gelée
  • Salade Russe
  • Cucumber salad
  • 6 artichoke bottoms, fresh or can

Method

  1. Roast fillet according to recipe. Refrigerate overnight. Next day make gelée, and make salads. Cook artichokes, or buy the canned bottoms ready to use. Hard-cook the eggs and refrigerate.
  2. To assemble the dish: Slice the rare-roasted fillet. Arrange the slices neatly on the serving pla