Roast Fillet of Beef in Matelote

Filet de Bœuf rôti en Matelote


Remove all the skin and rough fat from the fillet, tie the latter up, oil it well, place a piece of fat bacon over it, and then wrap it in a buttered paper. Roast about an hour for two and a half pounds, keeping it well basted, then remove the paper, cut the fillet crossways into neat shoes without removing them from each other, and place them so on a dish, and garnish round with braised ox-palates and slices of cooked ox-tongue, both stamped out into rounds about the size of a five-shilling piece with a cutter, and slices of blanched beef marrow about a quarter of an inch thick, braised olives, slices of truffles and mushrooms; serve with Madeira sauce; pour over the fillet boiling hot.