Fillet of Beef à la Renaissance
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- garniture à la Renaissance
Instructions
- Lard the beef fillet.
- Pot-roast it, glazing it at the last moment.
- Dish it up and surround it with the garniture à la Renaissance arranged in well-separated bouquets.
- Serve separately the cooking liquor, degreased, strained and clarified.