Fillet of Beef ‘En Cochonailles’

• i fillet of beef (approximately 2½ pounds)
• brandy
• 11 slices cooked ham or boiled bacon
• ½

Brush fillet of beef with brandy; trim it neatly, removing ends, and slice into 12 equal parts without completely separating the slices. Place a thin slice of cooked ham or boiled bacon, cut to fit the fillet, between each slice and spread with finely-chopped mushrooms and onions, seasoned to taste and sautéed until soft in butter.

Re-form the fillet; fasten with metal skewers and