Broiled Scollops of Fillets of Beef

Ingredients

• 1 whole egg
• 2 egg yolks
• 1 truffle, finely chopped
• 6 cooked champignons, finely chopped
• 1 pint olives
• 3 cups stock or water
• 3 cups boiling Espagnol sauce
• 16 pieces of bread, cut thick
• potato paste

Directions

1. Stir the whole egg and egg yolks together in a hot pan for about 1 minute.

2. Transfer the mixture to a small kitchen pan and mix in the truffle and champignons.

3. Peel the olives close to the stone to create curls, then fill each with a little German quenelle.

4. Simmer the prepared olives in stock or water for about 5 minutes.

5. Place the olives in boiling Espagnol sauce and set aside.

6. About 40 minutes before dinner, place the fillets of beef in the oven.

7. Cut 16 pieces of bread and fry until light brown.

8. Prepare potato paste as needed.

9. When the beef is nearly done, place it in a clean sauté pan with its essence and glaze it before returning it to the oven.

10. Strain the stock from the vegetables and reduce it to a glaze, then coat the scallops with this glaze.