Advertisement
2234 Filet de Boeuf
Fillet of Beef
Appears in
Published 1903
The fillet is the best part of the whole carcase of beef and logically it should thus be named the Filet Mignon; the boned sirloin could then be known as the upper fillet (Contrefilet) as frequently is the case.
The whole fillet when used as a Relevé, is generally larded with strips of salt pork fat and sometimes when called for it is larded with truffle or red tongue. In other cases it may be coated with dry Duxelles or Matignon and finally wrapped in thin slices of salt pork fat, instead of being larded.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title