Roast Fillet Of Beef
|Beef fillet||6 Pound (3 Kilogram)|
|Thin pork slices||1 (Use Fat, Fresh Or Salt Pork)|
|Butter||50 Milliliter (3 Tablespoon)|
|Dry mustard||15 Milliliter (1 Tablespoon)|
|Beef suet||125 Milliliter, diced (1/2 Cup)|
Place the beef fillet on the long thin slice of salted or fresh pork (do not permit the fillet to touch the metal).
Salt and pepper to taste.
Cream together the butter and the mustard.
Butter the beef fillet with it.
Top with the diced beef suet.
Place in an oven preheated for 15 minutes at 450°F (230°C).
Roast 30 to 40 minutes in all until the thermometer registers 120°F to 130°F (50°C to 55°C), according to taste.
(The beef fillets vary so much in weight and quality, that only a meat thermometer assures you of a perfect result.) To make red wine beef fillet, proceed the same way but baste 3 to 4 times with hot red wine during the cooking period.