Fillet Of Beef Recipe

• Porterhouse cut of beef
• potatoes
• carrots
• celery
• larding pork or bacon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh parsley
• bay leaf
• whole cloves
• beef stock
• paprika
• 1 tablespoon flour
• 1 tablespoon vegetable shortening
• 1/4 cup grated horseradish
• 2 tablespoons lemon juice
• 1 tablespoon vinegar

1. Trim fillet into good shape.
2. Lard it plentifully, letting the whole upper surface be perforated with lardoons.
3. Place, in a baking pan, a layer of thin slices of larding pork, then a layer of chopped onion, carrots, turnip, and celery. Lay tenderloin on top.
4. Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves.
5. Bake at 400 degrees for 30 minutes and baste frequently.
6. Remove when done; strain off gravy and skim off grease.
7. Blend 1 tablespoon vegetable shortening with 1 tablespoon flour in a pan, add gravy strained from pan, grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and 1 tablespoon vinegar.
8. Spread sauce on hot serving dish and lay fillet on it.

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