Filet De Boeuf a La Girondine

Trim a filet of beef weighing 3 1/2 to 4 pounds and rub it well with salt and pepper.

Wrap the filet with a very thin sheet of larding pork which can be obtained from your butcher (also referred to as cod fat).

Melt 2 tablespoons butter in a Dutch oven; add carrots and onion, thinly sliced, and lay the filet on top of the vegetables.

Cover the pot and cook the meat for 25 to 40 minutes, turning it often to insure even cooking.

(The longer the cooking period will give well-done meat; the shorter, will give rare meat.)

Arrange the roast on a platter and surround it with a mixture of mushrooms and artichoke bottoms, sauteed in 2 tablespoons each of olive oil and butter with a small garlic clove and 2 tablespoons each of parsley and shallots, all finely chopped.