Braised filet of beef stuffed with foie gras and truffles (Filet de boeuf braisé Prince Albert) from Mastering the Art of French Cooking, Volume One (page 303) by Julia Child and Louisette Bertholle and Simone Beck

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

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.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, cornstarch for arrowroot, and beef bouillon for brown stock. Soak canned truffles overnight.

  • billie109210 on February 18, 2026

    This recipe is incredibly rich and decadent but it was delicious. It was perfect for a New Years Eve dinner.

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