Fillet of Beef à la Provençale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- stuffed tomatoes
- stuffed mushrooms
- sauce Demi-glace
Instructions
- Lard the beef fillet.
- Pot-roast it, glazing it at the last moment.
- Dish it up and surround it with the stuffed tomatoes and stuffed mushrooms, alternating them.
- Serve separately a tomatoed sauce Demi-glace, à la Provençale.