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Method
Pre-heat the oven to 250°c (gas mark 8) for 10
minutes.
Place the fillet - as it is - in the hot oven. After
fifteen minutes turn it over and season. After a
total of 30 minutes take it out of the oven and
flambé with the cognac.
Prepare the sauce while the beef is cooking.
Melt the butter in a saucepan, add sliced onion
rings and diced bacon. When golden, sprinkle with
flour. Stir well, slowly add the stock and keep
stirring. Add salt, pepper and the bouquet garni.
Cook over a low heat for 20 minutes.
When the sauce is cooked, strain and add the Madeira
and truffle shavings. Adjust seasoning according to
taste. Slice the roast beef fillet and serve hot
accompanied by ‘Dauphine’ potatoes (fried potato
patties).
Serve the sauce separately.
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