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+--- Thread: Gage and Tollner's Filet Mignon Caesar Augustus (/showthread.php?tid=190698)
Gage and Tollner's Filet Mignon Caesar Augustus - tubeN2 - 03-14-2005
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.
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