Roast Fillet of Beef in Matelote

Filet de Bœuf rôti en Matelote

Method

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.

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