Fillet of Beef London-House

Ingredients

• beef fillet
• raw foie gras
• seasoning
• raw truffles
• truffles
• raw ham
• cooked Mirepoix
• Madeira
• veal jus
• truffles cooked in Madeira
• mushroom caps
• sauce Demi-glace

Instructions

1. Remove the chain from the fillet and, where the chain was, open the fillet its whole length through the middle of its thickness, without separating the two halves completely.
2. Fill the inside with seasoned scallops of raw foie gras alternated with slices of raw truffle.
3. Close the two halves, stud the surface of the fillet with truffles and tie it fairly tightly.
4. Lay it in a pan lined with slices of raw ham and a cooked Mirepoix.
5. Moisten with Madeira and veal jus so that the liquid comes only halfway up the piece, and braise it.
6. Glaze it at the last moment.
7. Set it on the serving dish and surround it with truffles cooked in Madeira and fine mushroom caps, alternated.
8. Serve separately a sauce Demi-glace with the braising liquid added, skimmed of fat, strained and reduced.