Fillet of Beef Montmorency
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- artichoke bottoms
- macédoine of vegetables
- asparagus tips
- sauce Madère
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it and glaze it at the last moment.
- Fill the artichoke bottoms with macédoine and tie the asparagus tips into small bundles.
- Set the fillet on the serving dish and surround it with the artichoke bottoms and the bundles of asparagus, alternating them.
- Serve separately a sauce Madère with the pot-roasting juices added, skimmed of fat, strained and reduced.