Festive Fillet Of Beef Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees.
• Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
• Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
• Transfer beef to a cutting board and let stand 15 minutes.
• Temperature of meat will rise to about 130 degrees.
• Discard string and rosemary sprigs before slicing.

Steps:

• Soak the raisins in the Madeira overnight. Drain well and reserve the Madeira.
• 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.
• 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.
• Thinly slice the aubergine lengthways and brush lightly with a little oil. Grill for 2-3 mins each side until golden brown, cool.
• Trim the root ends of the shallots but don't remove completely. Halve any large ones.
• Heat 45ml olive oil in a flameproof casserole or roasting tin and brown the fillet all over then remove and set aside.
• 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.
• Cover the fillet with the aubergine and return to the pan.
• Mix together the reserved Madeira, sugar, stock and remaining raisins and pour over the fillet. Bring to the boil and season.
• Cook, uncovered, at 230C (450F) gas 8 for 35-40 mins for medium rare. Allow another 10-12 mins for well done.
• Stir the remaining parsley into the pan juices.
• Slice the beef thinly and serve with the warmed pan juices (I usually use cornflour mixed with water to get the right consistency).

Steps:

• Prepare gravy according to package directions; add mushrooms and horseradish.
• Set aside and keep warm.
• In a nonstick skillet, cook fillets over medium heat until meat reaches desired doneness, 10-13 minutes for medium well, turning once.
• Season with pepper and serve with the gravy.