Spiced Fillet Of Beef
|Beef fillet||2 Pound (1 kilogram, 1 piece)|
|Ham slices||4 , cut into strips|
|Garlic||2 Clove (10 gm), halved|
|Butter||2 Ounce (50 gram)|
|Red wine||10 Fluid Ounce (300 milliliter)|
|Ground cinnamon||1 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Beurre manie||1 Ounce (25 gram)|
Rub the beef with salt and pepper.
Make four slits about halfway down the meat and insert a quarter of the ham strips and half a garlic clove in each one.
Roll up the meat so that the slits are on the inside and secure with string.
Melt the butter in a small roasting pan.
Add the fillet and fry for 10 minutes, or until the meat is evenly browned.
Mix the wine with the cinnamon and nutmeg and pour into the roasting pan.
Transfer to the oven preheated to very hot (230°C/450°F or Gas Mark 8) and cook for 25 to 30 minutes or until the meat is tender.
Transfer the beef to a warmed serving dish and keep hot.
Bring the cooking liquid to the boil.
Add the beurre manie, piece by piece, to the cooking liquid and simmer until the sauce has thickened.