Fillets from the Undercut

• Fillets of beef taken from the undercut
• about ½ an inch thick, larding fat, smoked tongue, salt and pepper. For the garnish, a few<

Cut the larding fat and the smoked tongue into very thin ½ inch lengths and, with a larding needle, lard the fillets with alternate strips of fat and smoked tongue. Season with salt and pepper and cook lightly in melted fat. When done—they should be served somewhat underdone—put on a h