Fillet of Beef à la Châtelaine

Ingredients

• beef fillet
• larding bacon
• artichoke bottoms
• Soubise
• chestnuts
• noisette potatoes
• sauce Madère
• pot-roasting juices

Instructions

1. Lard the beef fillet.
2. Pot-roast it.
3. Set it on the serving dish and arrange the artichoke bottoms, filled with Soubise, along the sides.
4. Arrange the stewed chestnuts and the noisette potatoes in bunches at each end of the dish.
5. Serve separately a sauce Madère with the pot-roasting juices added, skimmed of fat and reduced.