Filet de bœuf

Name: Filet de bœuf (Fillet of Beef)
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; Butter for frying; ½ tablespoon flour; 1 shallot, chopped; 1 tablespoon concentrated tomato purée; 1 piece caul, big enough to wrap the fillet in; 6 small potatoes, peeled; 6 small sausages; 6 artichoke bottoms, cut in chunks; 3 1b (1.5 kg) beef fillet; 5 oz (150 g) streaky bacon, cut in slivers; 1 clove garlic, cut in slivers; 3 truffles, cut in slivers

Fillet of Beef

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 1b (1.5 kg) beef fillet
5 oz (150

Europe
France
Main course

Method

Lard the fillet with the bacon, garlic and truffles before wrapping it in the caul and tying with string. Put in an oiled roasting tin with the potatoes and roast for 30 minutes in a hot oven, gas mark 6, 400°F (200°F), basting frequently. Add the sausages after 20 minutes.

Meanwhile, fry the artichoke bottoms in a little butter, dust with the flour and add a little water. Add the shall