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1.5kg fillet or beef, trimmed
125g chicken liver pate
8 slices prosciutto
6 fresh or dried bay leaves
2 tbsp olive oil
6 garlic cloves, unpeeled
1 cup red wine
1 cup beef stock |
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Method :
Preheat the
oven to 200C (400F/ Gas 6). Cut the beef fillet lengthways
three-quarters of the way through and open out to one piece. Spread the
pate down the centre then roll up. Wrap the prosciutto slices around the
fillet and lie the bay leaves down the centre on top. Tie with a few
pieces of string. Heat the oil in a frying pan, add the garlic and cook
for 30 seconds, or until lightly golden, then place it in a roasting
tin. Add the beef to the pan and cook for 5 minutes, browning all over.
Transfer to the tin and bake for 50 minutes, or until cooked to your
liking. Remove the meat and garlic from the tin, cover and rest for 10
minutes. Heat the roasting tin over medium heat, add the red wine and
reduce by half. Add the stock and reduce by half. Season. Carve the meat
and spoon on some of the red wine sauce. Serve with the garlic cloves
and roast vegetables.
Serves 5
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