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

Larded Filet of Beef, Providence

Procure a two-and-a-half-pound piece filet of beef, remove all fat and skin from top, then lard with a few thin strips of pork on top. Season with teaspoon salt and half teaspoon pepper. Place a mirepoix in a roasting pan, lay filet on top. Finely chop the fat trimmed off from top of beef and place in pan around the filet. Set to roast in oven thirty-five minutes, frequently turning and basting. Remove, dress on a hot dish. Arrange six timbales of rice around the filet and keep hot.

Skim the fat from surface of gravy in the pan. Then pour in one gill demi-glace, half gill tomato sauce, and let boil ten minutes. Finely slice six canned mushrooms and twelve stoned olives, place in a saucepan with half gill sherry and let reduce five minutes. Strain sauce through a Chinese strainer into this pan, boil ten minutes, then pour sauce over the filet. Sprinkle a little chopped parsley over and serve.