Fillet of Beef Madeleine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- artichoke bottoms
- Soubise
- bean purée
- sauce Demi-glace
Instructions
- Lard the beef fillet.
- Roast it.
- Fill the artichoke bottoms with Soubise and mould the bean purée in timbales.
- Set the fillet on the serving dish and surround it with the artichoke bottoms and the timbales, alternating them.
- Serve a clear sauce Demi-glace separately.