Fillet of Beef Saint-Mandé
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- beef fillet
- rounds of pomme de terre Macaire
- asparagus tips
- green peas
- butter
- thickened gravy
Instructions
- Lard the beef fillet and roast it.
- Bind the asparagus tips and the green peas with butter.
- Dish the fillet and arrange around it the rounds of pomme de terre Macaire, the asparagus tips and the peas, alternating them.
- Serve a thickened gravy separately.