How to Trim and Lard Tender-loin of Beef

Ingredients

• tenderloin of beef
• fine salt

Directions

1. Remove the skin and excess fat from the top of the fillet.

2. Disengage the rib-bones carefully.

3. Partially remove the fat from the side opposite the ribs.

4. Use a knife to remove the sinewy skin in strips, ensuring a smooth surface.

5. Round the extremities of the fillet.

6. Apply larding to the upper surface in straight, intertwined lines.