Filet de Bœuf Rôti

Roast Fillet of Beef

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Take a nice fillet of beef or undercut, remove the skin and fat, tie it in a nice shape and insert here and there little bits of bacon fat (as explained in previous dish), add salt and pepper and bake it, basting it often. Remove the string before serving and the fat from the gravy.

This can be served with a watercress salad and potatoes, or with a white wine sauce, to which you add a few chopped truffles.