Cutlets of Tenderloin with Chestnut Purée

Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with butter, sprinkle with salt and pepper. Arrange on platter around a mound of Chestnut Purée.

Sautéd Mignon Fillets of Beef with Sauce Figaro Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with cock's-comb shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with Brussels

Sprouts or String Beans.

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