Fillet of Beef with Truffles and Champagne Sauce

Name: Fillet of Beef with Truffles and Champagne Sauce (Filet de Bœuf aux Truffes. Sauce Champagne)
Ingredients: beef; lardons; sherry; buttered paper; vegetables; brown stock; warm glaze; champagne; truffles; lardons of fat bacon; lard; fillet of beef

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