Fillet of Beef à la Jardinière
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- beef fillet
- larding bacon
- jardinière of vegetables
- clear jus
Instructions
- Lard the beef fillet.
- Roast it.
- Set it on the serving dish and surround it with the vegetables of the jardinière, arranged in clearly separated bunches.
- Serve a clear jus separately.