Fillet of Beef à l'Orientale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- riz à la Grecque
- tomatoes
- Croquettes de patates (sweet potato croquettes)
- sauce Tomate
Instructions
- Roast the beef fillet, neither larded nor barded.
- Mould the riz à la Grecque in timbales and set each one on a tomato half.
- Set the fillet on the serving dish and surround it with the rice timbales and the Croquettes de patates, alternating them.
- Serve a well seasoned sauce Tomate separately.