MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fillet Of Beef Prince Albert
Categories: Beef, Pork, Vegetables, Wine, Booze
     Yield: 6 Servings

     3 tb Sunflower oil
     1 lg Onion; sliced
     1 cl Garlic; fine chopped
     2    Carrots; diced
     2    Celery ribs; thin sliced
     1 kg (2 lb 4 oz) beef fillet;
          - trimmed
    75 g  (3 oz) duck liver pate
          Salt & fresh ground pepper
   1/2 ts Truffle oil (opt)
     8 sl Rindless streaky bacon
     4    Fresh bay leaves
   100 ml (3 1/2 fl oz) cognac
   200 ml (7 fl oz) Madeira
   150 ml (5 fl oz) fresh beef stock

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          Handful chopped fresh
          Parsley
          Creamed potatoes
          Green beans

 Heat two tablespoons of the oil in a frying pan. Fry the
 onion, garlic, carrots and celery for 10-12 minutes, or
 until softened and golden-brown. (You may need to
 increase the heat toward the end of the cooking time to
 encourage the vegetables to brown.) Spoon the cooked
 vegetables into a casserole dish.

 Place the beef fillet onto a chopping board. Cut a
 pocket in the side of the fillet, leaving a 2cm/1in gap
 at each end. (Make sure that you only make an incision
 halfway into the meat and that you don't cut the meat
 into two pieces).

 Cut the pate into 1.5 cm (1/2") wide strips, place inside
 the pocket and drizzle with the truffle oil, if using.
 Close the pocket to encase the filling. Season the beef
 all over with sea salt and plenty of freshly ground
 black pepper.

 Wrap the beef in the bacon rashers and secure with
 kitchen string. Place a bay leaf between the bacon and
 string every other rasher. Set aside.

 Set the oven to 180 C/350 F/Gas 4.

 Heat the frying pan and add the remaining oil and brown
 the beef fillet in the frying pan for 10-12 minutes, or
 until the bacon is crisp and golden-brown. Place the
 beef fillet on top of the vegetables.

 Remove all but two tablespoons of fat from the frying
 pan and stir in the flour. Slowly add the cognac,
 stirring constantly. Once the mixture is boiling, add
 the Madeira, followed by the beef stock. Bring the
 liquid to a simmer then pour immediately around the
 beef. Cook the beef in the oven for 30-35 minutes for
 rare beef, or 40 minutes for medium-rare.

 Carefully remove the beef onto a chopping board, cover
 with a piece of foil and two tea towels. Return the
 casserole to the hob and simmer for 2-3 minutes, or
 until the liquid thickens slightly. Strain through a
 fine sieve into a warmed jug. Carve the beef into thick
 pieces.

 Pour some of the sauce into six deep plates. Place the
 beef on top and garnish with fresh parsley and serve
 with creamed potatoes and green beans.

 Recipe by The Hairy Bikers

 RECIPE FROM: https://www.bbc.com

 Uncle Dirty Dave's Archives

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