FRENCH ROAST FILLET

    Posted by Giuseppe Martino on

    For 8 people:
    - 400 gr. beef fillet in one slice
    - 300 gr. veal fillet in one slice
    - 100 gr. salami
    - 100 gr. lard
    - 50 gr. butter
    - 1 egg
    - Salt and pepper
    - Garlic and Rosemary

    Have both the beef and veal cut into two long, thin slices which you will roll out by pounding them with a wet pastry board. Chop up the lard and the salami, collect everything in a bowl, add a whole egg, a pinch of salt and mix well. Now take the slice of beef, spread it out on the marble and spread half of the mince over it, overlap the slice of veal and spread the remaining mince over it. Carefully roll up this kind of sausage and sew it with a strong thread. Rub this roll with a clove of garlic, grease it with butter, salt it and place it in a baking pan with a sprig of rosemary. Put the pan in a moderate oven. Cook for about two hours, keeping it wet from time to time with the cooking juices.


    Share this post



    ← Older Post Newer Post →


    Leave a comment

    Please note, comments must be approved before they are published.