1 Larding strips of fatback or salt pork (cut into narrow strips for larding needle)
1 Small pieces of salt pork (for the pan bottom)
Instructions
1. Heat the oven to 425°F (220°C). This is a hot oven as specified by Farmer.
2. Wipe the tenderloin dry with a clean cloth. Remove all exterior fat, surface veins, and any tendinous (silver skin) portions. Truss or skewer the tenderloin into a compact, uniform shape so it roasts evenly.
3. Lard the upper side of the fillet: using a larding needle, thread narrow strips of fatback or salt pork through the surface of the meat, working with the grain. Refer to your larding technique guide for spacing — typically strips are inserted every 1 inch (2.5 cm) in parallel rows.
4. Place the larded fillet on a rack set inside a small roasting pan (approximately 9 x 13 inches / 23 x 33 cm). Scatter small pieces of salt pork across the bottom of the pan beneath the rack.
5. Season the fillet generously with salt and black pepper. Dredge the exterior lightly with all-purpose flour, patting off any excess.
6. Roast in the preheated 425°F (220°C) oven for 20 to 30 minutes, basting the meat thoroughly with pan drippings three times at roughly equal intervals during roasting. For a medium-rare result, roast until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) and the exterior is deep golden brown; for medium, cook to 140°F (60°C). The shorter end of the range (20 min) suits a thinner or smaller fillet; a larger fillet may need the full 30 minutes.
7. Remove the fillet from the oven, transfer to a carving board, and allow to rest, loosely tented with foil, for 10 minutes before slicing. This allows juices to redistribute.
8. Slice across the grain and serve with Mushroom Sauce, Figaro Sauce, or Horseradish Sauce, as Farmer directs.
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