Roast Fillet of Beef (Beef Tenderloin)
|Beef fillet||1⁄2 Pound, larded (If not larded, lay strips of fat bacon or salt pork over the top)|
|Mushroom caps||1⁄2 Cup (8 tbs) (for serving)|
Fillet is the most delicately tender beef and the most costly, in this case bought in a solid piece for oven roasting.
Have the butcher lard the meat, or lay strips of fat bacon or salt pork over the top.
Place in shallow pan, uncovered, and roast at 450Ã‚Â°F.
Allow about 30 minutes for rare, 40 for medium rare, 50 for well done.
Serve on hot platter, garnished with sauteed mushroom caps.
Note: To be sure of the doneness you prefer, use a meat thermometer.