Recipe for Gage And Tollner's Filet Mignon Caesar Augustus from the Restaurant section.
Gage and Tollner's Filet Mignon Caesar AugustusPosted by philocrates at recipegoldmine.com 6/11/02 7:39:14 pm Source: Gage and Tollner's, Brooklyn, New York "..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 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.
We hope you enjoy your freshly made Gage And Tollner's Filet Mignon Caesar Augustus. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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