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Prep Time: 720 Minutes Cook Time: 1 Minutes |
Ready In: 721 Minutes Servings: 8 |
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This is a wonderful alternative to turkey for Christmas, full of rich festive flavours. Taken from Good Housekeeping Complete Christmas. The shallots are simply trimmed, not peeled; this gives good colour to the beef juices and the shallots keep their shape and are soft and juicy. Lexia raisins are much larger and fatter than the normal variety. Prep time includes soaking time. Ingredients:
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 |
Directions:
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).
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