Fillet of Beef à la Périgourdine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- medium-sized truffles
- Mirepoix
- Madeira
- sauce Périgueux
Instructions
- Lard the beef fillet.
- Pot-roast it and glaze it at the last moment.
- Cook the medium-sized truffles freshly in a Mirepoix with Madeira, and glaze them at the last.
- Set the fillet on the serving dish and surround it with the truffles.
- Serve a sauce Périgueux separately.