Fillet of Beef à la Financière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- garniture à la Financière
- sauce Financière
Instructions
- Lard the beef fillet.
- Pot-roast it.
- Set it on the serving dish and surround it with the elements of the garniture à la Financière, arranged in separate bunches and lightly sauced.
- Serve the remaining sauce Financière separately.