Fillet of Beef Nivernaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- carrots
- onions
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it and glaze it at the last moment.
- Set it on the serving dish and surround it with the glazed carrots and onions, arranged in alternating bunches.
- Strain the pot-roasting juices, skim off the fat and serve them separately.