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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

Ingredients

Instructions

  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


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