ISO Beef Albert recipe

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lulu

Head Chef
Joined
May 29, 2006
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Location
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Could be known as Fillet Prince Albert...but we always called it Beef Albert. My memory is that madeira is involved....

I think I'm right in remembering the fillet is rolled around fois gras (I will use another pate) and then braised in a madeira laden stock.....but I'm sure I have missed out something essential, any body have a recipe? I simply cannot find one in my book collection :rolleyes:

I'm thinking that this might be what we have for Christmas lunch this year.:chef:
 
Thanks Bilby. I've been scouring the net and the second link you gave seems the very best. There a re quite a few references to the dish, but no recipe more comprehensive than in your link!
 
ok what the heck does ISO mean. i have seen it alot here and i have not put it together yet.
 
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