Cold Fillet of Beef




Fillet of beef                                                            1.2 kg

Larding bacon                                                          100 g

Onions                                                                     25 g

Carrots                                                                     25 g





Aspic jelly                                                                1.5 ltr

Horseradish sauce                                                    100 ml

Carrots                                                                     400 g

Swedes                                                                    800 g

Green beans                                                             150 g

Artichoke bottoms                                                      4

Peas                                                                         50 g

Cauliflower                                                              1 small

Leaf gelatine                                                            10 g


  1. Trim the fillet and remove any fat or sinew.
  2. Cut the bacon into thin strips 40mm x 3mm x 3mm and place in cold water.
  3. Lard the fillet at intervals of 15mm with the bacon strips.
  4. When the fillet is larded tie it loosely to preserve its shape whilst it cooks, season with salt and pepper.
  5. Peel the carrots and onions, cut them into thick slices and place them in an even layer in the bottom of a roasting dish.  Pour a little oil over the top and set in an oven 230oC for 5 minutes.
  6. Place the fillet on the bed of vegetables, brush with a little oil and roast for 10 minutes then reduce to 200oC and continue to roast, basting occasionally for a further 15 minutes.
  7. The fillet is cooked when pressure is applied and the meat is firm and the blood runs pink (the joint should be underdone).  Allow to cool.
  8. Cut off  3 slices and place them overlapping on a wire grill with the remainder of the fillet.  Chill in a refrigerator.
  9. Glaze with aspic jelly on the point of setting.  Allow to set in the refrigerator.
  10. Pour a 3mm coating of aspic jelly onto a serving dish, allow to set.
  11. Arrange the meat on the dish, garnish with vegetables, horseradish dominoes and croutons of aspic jelly.

Note:       Vegetables should be prepared as explained in Chapter 2 Section 4.