Garded Fillet of Beef

Ingredients

• 1 pound fat bacon
• 1 fillet or tenderloin of beef
• coarse sea salt

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cut the bacon into strips ¼ inch thick and 2 inches long.

2. Trim the fillet of beef, leaving the fat covering intact.

3. Score the fat to prevent it from shrinking during cooking.

4. Insert strips of bacon into the fillet using a larding needle, alternating rows.

5. Cover the larded fillet with the sheet of fat.

6. Preheat the oven to 400°F (200°C) and place the fillet in a hot baking pan.