Title: Fillet De Boeuf… la JardiniŠ
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 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

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