Fillet Of Beef With Porcini
& Sweet Peppers
Serves 8
1.4kg/3lb cut beef fillet
25g/1oz dried porcini mushrooms,
soaked and drained
250g/9oz jar sliced red and
yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons additional virgin vegetable oil
2 teaspoons flour
150ml/5fl oz Italian vino
300ml/10fl oz beef broth
2 tablespoons fortified the wine
2 teaspoons dried mixed herbs
salt and freshly ground
black pepper
• heat up the kitchen appliance to 190°C/375°F/Gas mark five.
• Cut a slit on the aspect of the fillet, keeping each ends connected. Open it
out along with your fingers a bit, to form a pocket.
• Roughly chop the porcini, reserving [*fr1] for the sauce. Mix the
remainder with 1/2 the peppers, and use to fill the pocket within the beef.
Grind black pepper over the meat, then wrap the pancetta around the
fillet to surround it fully. Tie with string at regular intervals.
• Heat the oil in an exceedingly massive non-stick frypan, add the meat and sear on all
sides. elevate the fillet out of the oil, exhausting over the pan. Reserve the
juices within the pan for the sauce.
• Transfer the fillet to a cookery tin, and roast within the kitchen appliance for forty-five minutes.
Remove from the kitchen appliance, cowl with foil and leave to rest in an exceedingly heat place
for 10–15 minutes.
• meantime, heat up the reserved juices within the frypan, sprinkle within the
flour and cook, stirring, over medium heat for 2–3 minutes. Gradually
stir within the vino and therefore the stock, then awaken the boil, stirring. Reduce
the heat and add the fortified wine and mixed herbs. Season with salt and
pepper, and simmer till thickened, stirring perpetually.
• Add the remaining peppers and porcini, and warmth through.
• take away the string from the meat fillet and carve the meat into neat slices.
Using a slotted spoon, take away the peppers and onions from the sauce
and use to garnish the meat. Serve forthwith, drizzled with the sauce.
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