Festive Fillet Of Beef Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Steps:

• Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.
• Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.
• Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
• Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. (To test how done the beef is, insert a digital thermometer into the centre - it should read 50C for rare, 55C for medium rare and 60C for medium.) Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.

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).