Stuffed Roast Beef Fillet

Stuffed Roast Beef Fillet
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Premium Silver Fern Farms beef fillet, stuffed with mushroom, shallot and horseradish, then roasted. Served with aligot potatoes, glazed carrots, and traditional gravy.

 

  • 1 Silver Fern Farms Beef Fillet1 Shallot
  • 1 Shallot
  • 3 white Meadow Mushrooms
  • 1 t Greggs crushed garlic
  • 1 t Horseradish mustard
  • 1 T Olivani olive oil
  • Greggs sea salt and cracked pepper

1. Mince the filling in a small food processor. Sautee in a frying pan with oil to brown, season with salt and pepper.

2. Slice the beef fillet down the middle, and from the middle out to the sides. Open it out and bash to 1 cm thick between 2 sheets of gladwrap if needed. Spread filling over the fillet.

3. Roll the fillet up in a compact roll, and use twine to tie it tightly together. Wrap it in gladwrap and place in fridge for 10 mins to help it set together.

4. Remove from fridge and discard gladwrap. Sear the fillet on all sides and ends in the frying pan you used for the filling, to get good colour.

5. Roast in an oven dish for 12 minutes at 200°C until just cooked through. Cover with tin foil and rest for 5 minutes before slicing into 2 to 4 slices.

 

Aligot Potatoes

  • 2 medium potatoes, peeled and cubed
  • 1 t Greggs garlic
  • 20 g butter
  • 100 g grated cheese
  • 1?4 C cream
  • Greggs sea salt and cracked pepper

1. In a large pot, salt the water and boil the potato until tender. Drain.

2. Add the cream, butter and garlic to the pot and blend with an electric mixer until cheese is melted and potatoes are smooth. Add a dash of milk if needed.

 

Sweet Glazed Carrots

  • 2 medium carrots, sliced thinly
  • 20 g butter
  • 1 clove garlic minced
  • 1 T soft brown sugar
  • 1?4 C Orange juice
  • 1 t Greggs thyme

1. Melt butter in a large pan over medium heat. Add garlic, sugar, orange juice and thyme.

2. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 minutes until tender.

 

Traditional Gravy

  • Juices from cooked meat left in the pan after roasting
  • 1 C hot beef stock
  • 2 t cornflour
  • Greggs sea salt and cracked pepper

1. Put the roasting pan on an element, and add the cornflour.

2. Using a wooden spoon, stir the flour into the juices with circular movements quickly. If there are crusty bits left in the pan, stir these into the mix for extra flavour.

3. Once you have a smooth paste slowly add the beef stock a little at a time, stirring well each time.

4. Turn up the heat and let the gravy simmer for a minute until it thickens.


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