Fillet of Beef à la Talleyrand
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- 200 grammes truffles
- Madeira
- bards of fat
- macaroni garnish à la Talleyrand
- sauce Périgueux
Instructions
- Stud the beef fillet with truffles, allowing 200 grammes of truffles per kilo of fillet.
- Marinate it in Madeira for 2 or 3 hours.
- Bard it, tie it and pot-roast it with Madeira.
- Glaze the surface well at the last.
- Dish it up and serve separately the macaroni garnish à la Talleyrand and a well-flavoured sauce Périgueux made with the truffles cut in fine julienne instead of chopped.