Fillet of Beef Saint-Florentin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 fillet of beef
- Pommes de terre à la Saint-Florentin
- Cèpes
- Sauce Bordelaise made with white wine (« Bordelaise Bonnefoy »)
Instructions
- Lard the fillet and roast it.
- Dish it and surround it with the potatoes à la Saint-Florentin.
- Arrange the cèpes in bunches at each end of the dish.
- Serve a white-wine sauce Bordelaise, called « Bordelaise Bonnefoy », separately.