Fillet of Beef à la Macédoine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- garniture Macédoine
- pommes de terre Château
- clear jus
Instructions
- Lard the beef fillet.
- Roast it.
- Set it on the serving dish and surround it with the garniture Macédoine, arranged in bunches alternating with pommes de terre Château.
- Serve a clear jus separately.