Fillet of Beef with Roquefort Sauce and Mixed Nuts

Filet de Bœuf au Roquefort

Preparation info
  • Serves

    4 to 5

    Appears in

    By Paula Wolfert

    Published 1987

    • About

    This combination is a specialty of the town of Saint-Juéry in the Tarn. The brilliant sauce is the creation of Gascon chef André Daguin. The method of cooking and racking the fillet is my way of handling roasts and thick steaks. I happened on this method while preparing twenty pounds of beef fillet for a benefit in La Jolla, California. I wanted to be able to present all the fillets at once, perfectly cooked, hot, and at just the moment when my sauce was right. At eleven in