Fillet of Beef Lorette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- asparagus tips
- butter
- pommes de terre Lorette
- sauce Demi-glace
Instructions
- Lard the beef fillet.
- Pot-roast it and glaze it at the last moment.
- Bind the asparagus tips with butter.
- Set the fillet on the serving dish and surround it with bunches of asparagus tips; pile the pommes de terre Lorette in a pyramid at each end of the dish.
- Serve a light tomatoed sauce Demi-glace separately.