Gage and Tollner's Filet Mignon Caesar Augustus
- 1 oz slice canned pate de foie gras
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 Source:
Submitted by: Recipe Group Member
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