Roast Fillet of Beef. Horseradish Sauce

Filet de Bœuf rôti. Sauce Raifort

Method

Take a piece of fillet of beef and trim off all the unnecessary fat and skin from it; then tie it up, and marinade it for an hour or two with sliced carrot, onion, turnip, herbs, parsley, bayleaf, thyme, peppercorns, cloves, and sliced lemon; sprinkle the meat well with salad oil or clarified butter, and when ready for cooking take a sheet of well-greased paper, and wrap up the meat in it with the vegetables, and roast or bake, taking care to keep it well basted, say two hours for about four to five pounds; then remove the paper and herbs, and put back to the fire to brown; serve with some good gravy sauce, such as gravy from roast meat, or a little stock boiled with glaze, round the meat. Brush the fillet over with a little warm glaze, and garnish with scraped horseradish on the top, and serve horseradish sauce in a boat.

Loading
Loading
Loading