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Filet of Beef, Watson

Neatly trim a little fat from surface of a two-and-a-half-pound piece filet of beef and season all over with a heavy teaspoon salt and half teaspoon pepper. Place a mirepoix in a small roasting pan, lay filet over, spread light tablespoon melted butter over beef, pour two tablespoons water in the pan, then set in oven for thirty-five minutes, turning and basting once in a while, remove filet, dress on a hot dish and keep hot. Skim fat off gravy in pan and place contents of pan in small saucepan. Pour in a gill white wine and reduce on fire to almost a glaze, pour in a gill broth and let reduce again to almost a glaze, then pour in a gill demi-glace, mix well and let boil for six minutes.

Finely slice six canned mushrooms, place in a small saucepan with two tablespoons sherry and cook for five minutes. Strain sauce through a cheesecloth into pan, mix well, cook for two minutes, pour sauce over filet, arrange six chestnut timbales around and serve.