Print Recipe

Gage and Tollner's Filet Mignon Caesar Augustus


"..if you want to do something a little different, is a most interesting way to serve beef fillets for a change." - Vincent Price


  • 4 (12 ounce) fillets of beef
  • 1 ounce slice canned pate de foie gras
  • Butter
  • Salt
  • Pepper
  • Watercress


  1. Wipe four 12-ounce fillets of beef with a damp cloth.
  2. Press a 2 inch cookie cutter into top of each fillet, cutting about halfway through. Take a sharp, pointed knife and cut out circle made by cookie cutter.
  3. Place in each indentation: a 1 ounce slice of canned pate de foie gras.
  4. Cover with cutout circle of fillet and press into place.
  5. Sprinkle each fillet with a little freshly ground pepper.
  6. Brush with melted butter.
  7. Broil to your taste and sprinkle with salt after fillets are cooked.
  8. Serve with a garnish of watercress.

Posted by philocrates at Recipe Goldmine 6/11/02 7:39:14 pm.

Source: Gage and Tollner's, Brooklyn, New York

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.