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

Filet of Beef, Vitte

Trim off the skin from a two-and-a-half-pound piece tenderloin of beef. Season with a teaspoon salt and half teaspoon pepper. Place a mirepoix in a braising pan, lay the filet over it, pour two tablespoons melted lard over the filet and set in the oven to roast for fifteen minutes; pour in a half pint white broth and half pint demiglace. Cover the pan, reset in the oven for thirty minutes, take out, dress the filet on a dish and keep warm. Skim the fat from the gravy, add two tablespoons freshly grated horseradish, lightly mix, then boil until reduced to half the quantity. Strain the sauce into a small saucepan, add eight anchovies in oil cut into small pieces, and a tablespoon capers; mix well, boil for two minutes more, pour the sauce over the filet and serve.