Fillet of Beef Italienne

Fillet of beef, simply roasted without a marinade, is one of Menon’s favorite dishes, showing how much the quality of meat had improved by the mid-eighteenth century. To lard means to thread the meat with strips of pork fat to make it more tender.

Lard the upper surface of a fillet of beef, after trimming it well; make cuts in the other side and insert a mixture of parsley, scallion, mushrooms and half a clove of garlic, all finely chopped, basil and powdered bay leaf, kneade