Fillet of Beef Saint-Germain
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- timbales of pea purée
- glazed carrots
- pommes de terre fondantes
- sauce Béarnaise
Instructions
- Lard the beef fillet and roast it.
- Dish it up and surround it with the timbales of pea purée.
- Arrange the glazed carrots in bouquets at each end of the dish, with the pommes de terre fondantes on each side.
- Serve separately a plain sauce Béarnaise.