Home › The World's Kitchen › Filet of Beef Larded, Moderne

Filet of Beef Larded, Moderne

Neatly trim a two-and-a-half-pound piece filet of beef and lard the surface with a few small thin strips of larding pork. Place in a roasting pan one sliced carrot, one sliced onion, any little lard parings on hand and place the filet on top. Spread two tablespoons melted lard on top of the filet, pour a half gill cold water into the pan and season with a teaspoon salt and half teaspoon pepper. Set in the oven to roast for thirty-five minutes, turning over once in a while and basting it with its own gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, add one gill demi-glace to the pan, let boil for five minutes and strain the gravy over the filet. Dress a cauliflower saute on one side of the dish, three stuffed tomatoes cut in halves on the other side, sprinkle a half teaspoon chopped parsley over all and serve.