Gage and Tollner's Filet Mignon Caesar Augustus


  • 1 oz slice canned pate de foie gras
  • Butter
  • Salt
  • Pepper
  • Watercress


Wipe four 12-ounce fillets of beef with a damp cloth.

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.

Place in each indentation: a 1 ounce slice of canned pate de foie gras.

Cover with cutout circle of fillet and press into place.

Sprinkle each fillet with a little freshly ground pepper.

Brush with melted butter.

Broil to your taste and sprinkle with salt after fillets are cooked.

Serve with a garnish of watercress.

Makes 4

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