Fillet of Beef with Truffles and Champagne Sauce

Filet de Bœuf aux Truffes. Sauce Champagne

Preparation info
    • Difficulty

      Medium

Appears in
Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About

Method

Take a piece of fillet of beef of about three and a half to four pounds, trim off all the unnecessary fat and skin, and lard it in lines with l