Type Tenderloin cut of beef | ||
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Similar Crab Louie, Cumberland sauce, Sauce andalouse, Salmis, Chiboust cream | ||
Prince Albert Fillet of Beef is a method of preparing a fillet of beef which was named in honour of the husband of Queen Victoria.
It seems to be a part of classic British cuisine and while by no means common, it appears on menus in some British hotels and restaurants. Essentially, it is a pounded beef fillet, rolled around a filling of pate de foie gras, then wrapped with bacon and braised in spiked stock.
References
Fillet of Beef Prince Albert Wikipedia(Text) CC BY-SA