Fillet of Beef Frascati

Ingredients

• beef fillet
• larding bacon
• foie gras
• butter
• mushrooms
• small truffles
• asparagus tips
• pomme Duchesse mixture
• chopped truffle
• pot-roasting juices

Instructions

1. Lard the beef fillet.
2. Pot-roast it.
3. Add chopped truffle to the pomme Duchesse mixture, shape it into crescents and colour them in the oven at the moment of serving.
4. Sauté the rectangles of foie gras in butter at the moment of serving.
5. Set the fillet on the serving dish and surround it with the foie gras, and with the fluted mushrooms and small truffles alternated; place bunches of asparagus tips at the ends.
6. Border the dish with the crescents.
7. Skim, strain and lightly thicken the pot-roasting juices and serve them separately.