Festive Fillets Of Beef Recipes

Steps:

• Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
• Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
• Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.

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.

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).