A very easy to make, and very special meal, for that special occassion. Serves 4.
INGREDIENTS
Metric / Imperial
3 Onions, sliced
Pinch of dried Thyme
Beef dripping
Pinch of finely chopped Parsley
4 Anchovy fillets, chopped
1 egg yolk
2 tablespoons finely chopped Bacon
Pinch of Pepper
1 kg. / 2 lb. Beef fillet
Watercress sprigs to garnish
Oven setting: 160 Deg C. / 325 Deg F. / Gas Mark 3
Fry the onions in approx 1 tablespoon of dripping until golden brown, remove from the pan and place them into a mixing bowl.
Add the anchovy fillets, bacon, pepper, herbs and egg yolk to the onions and mix well. Score the fillet in about six places, but not right through.
Put some of the stuffing into each cavity of the fillet and tie the fillet in shape with string or secure with wooden cocktail sticks (picks). Wrap in greased foil or place in a covered roasting pan with a little dripping. Cook in the preheated oven for 1½ hours, or until tender.
Cut into thick slices to serve and garnish with watercress sprigs.
This is a particular favourite in our household; living in Scotland, we can get superb Scottish beef and this is a great way of serving it, particularly with neeps and tatties (in Scotland, neeps is short for turnip, but down South, a neep is referred to as a swede).
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