Preheat your oven to 200 deg C.
Purchase 1.5 kg fillet of beef , get your butcher to slice t lengthways , 3/4 of the way through so that it opens to one piece .
Spread 125 gm of chicken live pate down the centre of the fillet , then roll up.
Wrap 8 slices around the fillet and then lie 6 bay leaves own the centre on top of the roll .
Now secure with a few pieces of string .
In a frying pan eat 2 tbs of rice bran oil , add 6 cloves of unpeeled garlic and cook till lightly golden .
Place the garlic into the roasting pan .
Add the beef to the frying pan and cook for 5minutes , browning all over .
transfer to the baking tray .
Cook for 50 minutes (Medium rare )...or longer to your liking .
Remove the baking tray from the oven .
Using the frying pan add 250ml of red wine and 250ml of beef stock , heat until reduced by half.
Season.
Remove the string from the fillet and carve .
Serve with red wine sauce , garlic cloves and vegetables .
Purchase 1.5 kg fillet of beef , get your butcher to slice t lengthways , 3/4 of the way through so that it opens to one piece .
Spread 125 gm of chicken live pate down the centre of the fillet , then roll up.
Wrap 8 slices around the fillet and then lie 6 bay leaves own the centre on top of the roll .
Now secure with a few pieces of string .
In a frying pan eat 2 tbs of rice bran oil , add 6 cloves of unpeeled garlic and cook till lightly golden .
Place the garlic into the roasting pan .
Add the beef to the frying pan and cook for 5minutes , browning all over .
transfer to the baking tray .
Cook for 50 minutes (Medium rare )...or longer to your liking .
Remove the baking tray from the oven .
Using the frying pan add 250ml of red wine and 250ml of beef stock , heat until reduced by half.
Season.
Remove the string from the fillet and carve .
Serve with red wine sauce , garlic cloves and vegetables .
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