Fillet of Beef à la Bréhan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- artichoke bottoms
- cauliflower
- parsleyed potatoes
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it, or roast it.
- Set the fillet on the serving dish and arrange the garnished artichoke bottoms and bunches of cauliflower along the sides.
- Arrange the parsleyed potatoes in bunches at each end of the dish.
- Serve the pot-roasting juices, or a thickened jus, separately.