Roast Fillet of Beef, Sauce Perigueux from Tony Bilson's Recipe Book by Tony Bilson
For a classically rich dish, treat the fillet in a similar fashion to rack of lamb, allowing 1 kg of beef for six people. While the meat is resting, de-glaze the pan with 50 ml white wine, 50 ml co...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- demi-glace
- madeira
- cognac
- white wine
- de-glaze
- beef
- lamb
- broad beans
- french beans
- foie gras faux
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sauce Demi-Glace from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
Rack of Lamb from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
To Roast a Fillet of Beef from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Roast Fillet of Beef. Horseradish Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Filet of Beef Bourguignon
searching4zen.com
Fillet Roast with a Rich Butter Gravy
karanbeef.com
Roast Fillet of Beef in Matelote from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast fillet of beef with roasted garlic and mustard cream Archive
beebrecipes.co.uk