Fillet of beef Prince Albert recipe
 This dish was named in honour of Queen Victoria’s husband – hearty and definitely worth savouring for a celebratory dinner. 3 tbsp sunflower oil1 onion, sliced1 garlic clove, finely chopped2 carrots, diced2 celery stalks, thinly sliced1kg/2lb 4oz beef fillet, trimmed75g/3oz duck liver pâté (parfait)sea salt and freshly ground black pepper½ tsp truffle oil (optional)6-8 rindless streaky bacon rashers3-4 fresh bay leaves100ml/3½fl oz cognac200ml/7fl oz Madeira150ml/5fl oz fresh beef stock 3 tbsp sunflower oil 1 onion, sliced 1 garlic clove, finely chopped 2 carrots, diced 2 celery stalks, thinly sliced 1kg/2lb 4oz beef fillet, trimmed 75g/3oz duck liver pâté (parfait) sea salt and freshly ground black pepper ½ tsp truffle oil (optional) 6-8 rindless streaky bacon rashers 3-4 fresh bay leaves 100ml/3½fl oz cognac 200ml/7fl oz Madeira 150ml/5fl oz fresh beef stock handful chopped fresh parsleycreamed potatoesgreen beans handful chopped fresh parsley creamed potatoes green beans Method Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside.Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables.Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare.Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces.Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans.