Filet De Boeuf A La Girondine

1. 1

   Trim a filet of beef weighing 3 1/2 to 4 pounds and rub it well with salt and pepper.

2. 2

   Wrap the filet with a very thin sheet of larding pork which can be obtained from your butcher (also referred to as cod fat).

3. 3

   Melt 2 tablespoons butter in a Dutch oven; add carrots and onion, thinly sliced, and lay the filet on top of the vegetables.

4. 4

   Cover the pot and cook the meat for 25 to 40 minutes, turning it often to insure even cooking.

5. 5

   (The longer the cooking period will give well-done meat; the shorter, will give rare meat.)

6. 6

   Arrange the roast on a platter and surround it with a mixture of mushrooms and artichoke bottoms, sauteed in 2 tablespoons each of olive oil and butter with a small garlic clove and 2 tablespoons each of parsley and shallots, all finely chopped.

* Per serving · 4 servings · Values may vary.