Title: Fillet De Boeuf� la Jardini�
Categories: Meat
Yield: 8 Servings

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

Have meat at room temperature. Preheat oven to 500�F. Place fillet, larded with pork or bacon on oiled rack in shallow roasting pan. Place in hot oven and reduce heat to 350�F. 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

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