Home › The World's Kitchen › Filet of Beef, Ecossaise

Filet of Beef, Ecossaise

Lay a mirepoix into a small roasting pan. Neatly trim a two-and-a-half-pound piece filet of beef. Season all around with a teaspoon salt and half teaspoon white pepper; lay the filet over the mirepoix, spread a tablespoon melted lard over it, pour two tablespoons water in the pan; set in the oven to bake for thirty-five minutes, turning and basting it occasionally. Remove, pour a poivrade sauce,on a hot dish, place the filet over and serve.