Filet de Bœuf (Roast Fillet of Beef)

Ingredients

• fillet of beef
• larding bacon
• flattened slices of beef fat

Instructions

1. Trim the fillet carefully of its two outer sinewy coverings.
2. Lard it finely with bacon, or bard it; in certain circumstances wrap it entirely in flattened slices of beef fat held in place with string.
3. Roast it over a fairly fierce fire, keeping it pink inside.
4. Allow an average of 12 to 15 minutes per kilo in the oven, or 18 minutes per kilo on the spit.