Filet de Bœuf Financière
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Poële the larded fillet.
- Glaze it at the last moment and set it on a long dish.
- Surround it with a garnish consisting of (1) quenelles of ordinary forcemeat;
- (2) grooved and cooked button-mushroom heads;
- (3) cocks’ combs and kidneys;
- (4) turned and blanched olives.
- Each garnish should be placed on the dish in distinct heaps.
- Cover the garnish with a little financière sauce, and send the same sauce separately.
Plating
Cookware for this recipe
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Saucepan