Fillet of Beef des Gastronomes

Ingredients

• beef fillet
• truffles
• Madeira
• bards of bacon
• large chestnuts
• Consommé
• cock's kidneys
• blond meat glaze
• morels
• butter
• truffles
• fine Mirepoix
• Champagne
• sauce Demi-glace

Instructions

1. Cut truffle into strips like ordinary larding bacon and lard the fillet with them.
2. Marinate the fillet in Madeira 4 or 5 hours in advance.
3. Wrap it in bards of bacon and braise it in Madeira.
4. Remove the bards and glaze the fillet at the last moment.
5. Cook the large chestnuts in Consommé and glaze them; roll the cock's kidneys in light blond meat glaze; sauté the morels in butter.
6. Cook broad, thick rounds of truffle in a fine Mirepoix with Champagne.
7. Set the fillet on the serving dish and arrange the chestnuts, cock's kidneys and morels in bunches, alternating them with the rounds of truffle.
8. Serve separately a reduced sauce Demi-glace with the truffle cooking liquor added.