03 January 2013,04:22 by

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This beef and hazelnut terrine dish is made with brandy, pork and fresh nutmeg. This great dish is yours! This menu is excellent for your dinner and lunch. No doubt you will truly love this because of its mixed flavors and captivating appearances.
Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/180°C/350°F.
  • Place the strips of fillet in a bowl with the brandy, port and freshly grated nutmeg.
  • Heat the sugar, butter and ginger together in a saucepan, add 100g of the hazelnuts to the pan and cook for 3 minutes.
  • Mix all the ingredients together in the bowl with the beef fillet, adding all the remaining ingredients and blend all together thoroughly.
  • Place the mixture in a buttered loaf tin then place it in a roasting tin half-filled with water, cover it with greased cooking foil and bake in the centre of the oven for 1 hour.
  • Remove it from the oven and leave to cool naturally for 5 hours. Place the terrine in the refrigerator for at least 24 hours before serving.


  • 500 grams beef fillet cut into 7.5cm x 1 cm strips
  • 2 tablespoons brandy
  • 2 tablespoons port
  • 1 tablespoon freshly grated nutmeg
  • 25 grams soft brown sugar
  • 30 grams butter
  • 25 grams freshly grated ginger
  • 300 grams chopped hazelnuts
  • 250 grams minced fillet of beef
  • 300 grams minced chicken
  • 3 shallots, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon ground cinnamon

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