Alma Lach

Filet de Boeuf Rôti

Roast Tenderloin of Beef

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (3–4-pound) tenderloin of beef
  • Sheet of fat
  • 2 tablespoons Cognac

Method

  1. Preheat oven to 475 degrees. Cut the tail end from the tenderloin. (Use it at a later date to make Stroganoff.) Encase tenderloin in sheets of fat (ask butcher to cut fat for larding a roast). Tie them in place.
  2. Set roast in a V-shaped roasting rack,