Recipe - Fillet De Boeuf La Jardinie

5 pound Fillet of Beef with fat &
skin removed
Narrow strips of Salt Pork
or Bacon, for larding

Have meat at room temperature. Preheat oven to 500øF. Place fillet,
larded with pork or bacon on oiled rack in shallow roasting pan. Place in
hot oven and reduce heat to 350øF. Bake without basting about 20 to 30
minutes to the pound, depending on the degree of rareness desired. Turn out
on a large hot platter. Drain fat from drippings, and make clear thin gravy
to be served in separate gravy boat.

Source: The First Ladies Cookbook 1969 . Chapter on Ulysses & Julia
Grant

Posted by: Sandy May 11/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini