Roast fillet of beef with filled mushroom caps, braised lettuce, château potatoes and tomatoes (Filet de boeuf Richelieu) from Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red wine sauce with shallots and beef marrow (Sauce Bordelaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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