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03 January 2013,20:45 by
D.Sumithra

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PRIME BEEF FILLET WITH HRAMSA CHEESE

Get a perfect meat recipe through cooking prime beef fillet with hramsa cheese! This dish is not so hard to prepare and all you need is its basic ingredients. With its tasty cheese, you will surely love its every bite and you will definitely crave for more bite again and again.
Serves :
6

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to Gas Mark 6/200°C/400°F.
  • Cut the fillet in half lengthways and spread the Cheese to it as if you were buttering a French stick.
  • Place the calves' liver on top of the cheese, place the other half of the fillet on top and tie with butchers string.
  • Wrap the whole fillet with the streaky bacon, securing with wooden cocktail sticks.
  • Heat the dripping in a roasting tin.
  • Sear the fillet in the hot dripping, place in the centre of the oven and roast for 30 minutes.
  • Allow the fillet to rest for 5 minutes, then carefully remove the wooden sticks, bacon and butchers string.
  • Fry the onions and mushrooms in the roasting tin juices.
  • Using a slotted spoon, transfer the vegetables to a clean saucepan, add the red wine to the tin juices, and pour into the saucepan.
  • Heat gently, add the paprika and soured cream, bring to the boil and simmer for 5 minutes.
  • Pour the sauce over the fillet, sprinkle with the chopped fresh parsley and serve.

INGREDIENTS

  • 1 kg prime beef fillet 
  • 4 tablespoons Hramsa cheese or soft garlic cheese 
  • 100 grams calves' liver, sliced 
  • 12 rashers rindless streaky bacon 
  • 100 grams beef dripping
  • 2 onions, peeled and finely chopped 
  • 100 grams button mushrooms, wiped 
  • 4 tablespoons red wine 
  • 2 teaspoons paprika 
  • 275 ml soured cream 
  • 2 tablespoons chopped fresh parsley

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