To Braise the Inside (or Small Fillet) of a Sirloin of Beef

Ingredients

• 1 inside or small fillet of sirloin of beef
• unsmoked bacon
• thyme
• spices in powder
• pepper and salt
• 4 onions
• 2 bay-leaves
• 2 carrots
• 1 bunch sweet herbs
• 1 layer beef or veal
• 0.5 pint good beef broth or gravy
• meat trimmings
• tape

Instructions

1. Raise the fillet clean from the joint and strip off all skin with a sharp knife, leaving the surface of the meat as smooth as possible.
2. Prepare strips of unsmoked bacon about half as thick as your little finger and roll them in a mixture of finely minced thyme, powdered spices, pepper, and salt.
3. Lard the fillet completely through with the bacon strips and tie it round with tape in any shape you choose.
4. Line the bottom of a stewpan or braising-pan with slices of bacon.
5. Layer in beef or veal, then add the four onions, two bay-leaves, two carrots, and the bunch of sweet herbs.
6. Place the larded fillet on top of the vegetable and herb bed.
7. Cover the fillet with slices of bacon, put meat trimmings all around it, and pour half a pint of good beef broth or gravy over it.
8. Let it stew as gently as possible for two hours and a half.
9. Take up the fillet and keep it very hot.
10. Strain the braising liquid and reduce it by quick boiling until it is thick enough to glaze with.
11. Brush the meat over with the glaze.
12. Remove the tape from the fillet and place it in a serving dish with the remaining glaze.
13. Send it directly to table.