Fillet Of Beef A L'Amiral Recipe
Ingredients
| 1 kg beef fillet, in one piece | ||
| 2 rashers of bacon | ||
| Onions | 2 | |
| Parsley sprigs | 4 Small | |
| Butter | 30 Gram | |
| 6 fillets of anchovy | ||
| Egg | 1 | |
| black pepper | 1 | |
| Dry red wine | 1 Cup (16 tbs) | |
Directions
Preheat oven to 200°C (400°F).
In work bowl chop the bacon, the onions and the parsley.
Lightly saute, put in a bowl, add the egg, season and mix well together.
Salt should not be necessary as the anchovies are sufficiently salty.
At 3 cm (l 1/2 in) intervals along the length of the fillet, make incisions without cutting through the fillet.
Place some of the stuffing into each pocket and then bind the fillet so that the stuffing stays in place.
Next roast the fillet for 30-45 minutes, depending on the degree of cooking desired.
Remove the fillet from the roasting dish and deep warm.
On top of the stove heat the cooking juices in the roasting pan, add the red wine and cook for a few minutes.
Season.
Cut the fillet into slices, making the incisions between each pocket of stuffing.
Pour the cooking juice over each and serve with some steamed vegetables.
In work bowl chop the bacon, the onions and the parsley.
Lightly saute, put in a bowl, add the egg, season and mix well together.
Salt should not be necessary as the anchovies are sufficiently salty.
At 3 cm (l 1/2 in) intervals along the length of the fillet, make incisions without cutting through the fillet.
Place some of the stuffing into each pocket and then bind the fillet so that the stuffing stays in place.
Next roast the fillet for 30-45 minutes, depending on the degree of cooking desired.
Remove the fillet from the roasting dish and deep warm.
On top of the stove heat the cooking juices in the roasting pan, add the red wine and cook for a few minutes.
Season.
Cut the fillet into slices, making the incisions between each pocket of stuffing.
Pour the cooking juice over each and serve with some steamed vegetables.
Chef
