• l½ –2 lb. fillet of beef
• meat glaze
• ½ pt. demi-glace sauce

Wipe, trim and tie the meat into a good shape, place on a dish and pour over the marinade. Allow to soak in the marinade for 2–3 hr., turning and basting frequently. Drain off half the liquid and fold the remainder with the meat in a thick sheet of well-greased greaseproof paper or aluminium foil, fastening all ends securely. Roast for 1 hr. and remove the paper to allow the meat to brown. Plac