Filet de Boeuf Braisé Prince Albert

This year I decided to go French for my New Year's Eve dinner, channeling an impressive Julia Child recipe on the main course.  The full menu was:

• A take on Escargot en Brioche
• Twice-baked Cheese Soufflés with spinach salad
• Julia Child:
• Filet de Boeuf Braisé Prince Albert
• Broccoli Gratinéed with Cheese Sauce
• Glazed Carrots
• Espresso Crème Brûlées (I used brewed espresso instead of instant coffee)

I used foie gras that was brought back from a trip to Reims, France.

The filet de boeuf isn't as difficult to make as its intimidating 2 1/2 page recipe (from Child's Mastering the Art of French Cooking) lets on, but it does benefit from some preparation ahead of time.

I had some trouble finding truffles but I used white truffle pate instead (which I marinated in madeira per the recipe).

Browning the tenderloin on the stove top.

With the carrot, onion and beef broth.

This was probably the best roast I've ever had - no surprise when you consider that it's a tenderloin stuffed with foie gras and truffles, cooked in booze and beef stock, with bacon on top.