Filet de Bœuf à l'Andalouse (Beef Fillet à l'Andalouse)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- pork fat
- peppers à la Grecque
- chipolata sausages
- aubergines
- tomatoes
- jus lié
- Xérès
Instructions
- Lard the fillet.
- Pot-roast it or roast it.
- Dress it and surround it with peppers à la Grecque, grilled chipolata sausages, and aubergines garnished with crushed tomatoes cooked down.
- Serve separately a jus lié finished with Xérès.