Recipe: Roasted Turkey

1 Preheat your oven to 180°(th6)

2 In a pan pour a few drops of oil then your blanched lardons when they are crispy, remove with the fat onto a plate

3 On your work surface, open your fillet 3/4 of the way salt (lightly) and pepper then place inside your lardons with their juice, then close like a wallet and tie with string salt and pepper so you will have prepared your little roast.

4 In a casserole dish melt a knob of butter with a little oil then roast your roast on all sides, add your shallots, 20cl (0.8 cup) of water and 1 bay leaf then cover and place in the oven for 30 minutes.

5 In a sauté pan put a little butter then brown your endives salt pepper and moisten with your beer, let them stew uncovered until they are caramelized by the action of the beer's juice.

6 Remove your roast and let rest off the heat covered for 10 minutes.
Plating:
The roast untied, sliced fairly thinly
the endives arranged harmoniously around with the shallots and topped with the degreased sauce from the cooking casserole dish
a simple little roast with no pretension and which is also inexpensive.