Festive Fillet Of Beef

Total Time: 13 hrs 10 mins Preparation Time: 12 hrs Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 125 g lexia raisins
• 200 ml madeira wine
• 75 g parma ham, thinly sliced
• 30 ml parsley, roughly chopped
• 1 1/8 kg filet of beef
• 350 g aubergines
• 100 ml olive oil (approx)
• 700 g shallots or 1 small onion
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 tablespoon light muscovado sugar
• 150 ml beef stock

Recipe

• 1 soak the raisins in the madeira overnight. drain well and reserve the madeira.
• 2 cut the parma ham into 12 long strips about 2.5 cm wide. dip the raisins in half of the chopped parsley, then roll each one tightly in a strip of ham.
• 3 using a sharp knife make 12 small deep incisions into the beef. push in the parma rolls. tie the beef at 2.5 cm intervals with fine string to produce a neat shape.
• 4 thinly slice the aubergine lengthways and brush lightly with a little oil. grill for 2-3 mins each side until golden brown, cool.
• 5 trim the root ends of the shallots but don't remove completely. halve any large ones.
• 6 heat 45ml olive oil in a flameproof casserole or roasting tin and brown the fillet all over then remove and set aside.
• 7 add another 15ml oil to the pan with the spices and shallots. saute for 3-4 mins or until shallots are golden brown stirring the mixture occasionally.
• 8 cover the fillet with the aubergine and return to the pan.
• 9 mix together the reserved madeira, sugar, stock and remaining raisins and pour over the fillet. bring to the boil and season.
• 10 cook, uncovered, at 230c (450f) gas 8 for 35-40 mins for medium rare. allow another 10-12 mins for well done.
• 11 stir the remaining parsley into the pan juices.
• 12 slice the beef thinly and serve with the warmed pan juices (i usually use cornflour mixed with water to get the right consistency).