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Roast Beef With Stuffed Prunes

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Ingredients
  Boneless sirloin roast 2 Pound
  Oil 2 Tablespoon
  Cognac 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Pitted prunes 9 Ounce
  Duck liver pate 3 1⁄2 Ounce
  Tomatoes 5
  Crushed garlic cloves 3 Clove (15 gm)
  Thyme sprigs 2
  Butter 2 Tablespoon
  Mushroom sauce 1 Can (10 oz)
  Sour cream 3 Tablespoon (Creme Fraiche)
Directions

Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Rinse the meat under plenty of cold running water.
Pat dry on kitchen paper.
Brush all over with the oil.
Put in the hot browning dish to seal on one side.
Remove the meat and reheat the browning dish for a further 2-3 minutes, then seal the other side of the meat.
Cover and microwave on HIGH for 7 minutes.
Pour the cognac into a cup, heat on HIGH for 30 seconds, set alight and pour over the meat to flambe.
Season the meat with salt and pepper, cover with a double thickness of aluminum (aluminium) foil and leave to stand.
Stuff each prune with a small spoonful of duck pate.
Set aside the remaining pate.
Rinse the tomatoes under plenty of cold running water.
Pat dry on kitchen paper.
Remove the stalks and cut in half.
Put in a large round dish, cut side upward.
Season the tomatoes with salt and pepper, put a little garlic, thyme and butter on each half, cover and cook on HIGH for 5 minutes.
Add the stuffed prunes to the tomatoes.
Cover and micro wave on HIGH for 1 further minute.
Pour the mushroom sauce into a small bowl and heat on HIGH for 2 minutes.
Carve the meat and arrange the slices on a serving dish.
Pour the meat cooking liquid into the dish with the prunes and tomatoes.
Arrange the prunes and tomatoes around the beef.
Add the sour cream (creme fraiche) and the cooking liquid to the mushroom sauce.
Mix well.
Add the remaining duck pate, whisking constantly.
Reheat for 1 minute, whisk again, pour into a sauceboat and serve.
The cooking time for the beef will vary according to the shape and thickness of the roast.
The meat temperature should be between 40 and 45°C for rare meat.
Remember that the temperature will rise several degrees during the resting period.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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