Boston: The culinary name "Boston" applies to a classic cooking preparation of pan-fried fillet of beef which is accompanied by a sauce made from a reduction of oyster water and whipped cream with sweet butter in which oysters, belon or open sea (*) have been lightly poached.
The beef tenderloin is topped with oysters and sauce, then very quickly passed through the salamander.
The Boston beef tenderloin was part of the menu at the Prunier restaurant in Paris.
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