Fillet of Beef Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- Madeira
- Matignon
- bards of fat
- Rhine wine
- garniture Régence B
- veal forcemeat with butter
- scarlet tongue
- truffle
- tongue
- sauce Demi-glace
Instructions
- Marinate the beef fillet in Madeira 2 or 3 hours in advance.
- Cover it with a Matignon, wrap it in bards and braise it in Rhine wine.
- A few minutes before dishing up, remove the bards and the Matignon and glaze the fillet.
- Prepare the elements of the garniture Régence B, replacing the chicken-forcemeat quenelles with quenelles of veal forcemeat with butter and chopped scarlet tongue.
- Make the decorated quenelles from the same forcemeat, decorating them with truffle and tongue.
- Dish the fillet and surround it with these elements grouped in well-separated bouquets; sauce them lightly, leaving the decorated quenelles untouched.
- Serve separately a sauce Demi-glace with the braising liquor added, degreased, strained with pressure and reduced.