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1. The meat should look shiny and brown and taste succulent and full of flavour. 2. The sauce should be medium-brown in colour, fairly thin in consistency so as to coat the meat, be mellow in flavour from the meat, vegetables and herbs, and transparent so that the meat is clearly visible under it. 3. Any garnishes should be sufficient for the number of portions and be neatly and evenly prepared.

for the bed of root vegetables

1. Butter and season the bottom of a braising pan or other deep pan large enough to afford room for basting and with a lid that does not touch the meat.

2. Sear the meat quickly in hot dripping until browned on all sides.

3. Place the bed of roots in the pan. Season the meat, place on top and coat with the melted butter.

4. Cover with the lid and pot-roast in the oven at 220°C for 45 minutes, basting the meat from time to time.

5. When the meat is nearly cooked, remove the lid to allow the meat to colour for the last 10 minutes. Remove and keep hot.

6. Place the braising pan on top of the stove without allowing the vegetables to burn. Drain off the fat, add the jus lie and simmer until the flavour from the juices and butter has been absorbed into the sauce.

7. Pass through a fine strainer without pressure. Reboil and skim all traces of fat. Season and correct the consistency so that it just coats the meat.

8. Carve the fillet into 5 mm slices and arrange overlapping on a dish. Coat with the sauce and serve with a sauceboat of the sauce.

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