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ROAST
FILLET OF BEEF RECIPE
This recipe
will teach you how to make Roast Fillet of Beef. It is a quick
and easy recipe to make. Nothing surpasses beef for a special
occasion meal try this whole fillet baked with a great pecan
port stuffing. I really like beef and at christmas but the
taste of the Roast Fillet of Beef is just sensational. We
make different roasts as our family is big and we all have
different tastes and this is the time of year we can make
everthing look nice as we set up the christmas table.
Roast
Fillet of Beef Ingredients
1 1/2 kg
scotch filletin one piece
Stuffing:
1/4 cup port
1 egg beaten
salt and pepper
2 Tbs liquid honey
2 Tbs butter melted
2 Tbs chopped parsley
1 Tbs grated orange peel
2 cups fresh white breadcrumbs
1/3 cup coarsely chopped pecans
To Cook Beef:
2 Tbs butter
1 large onion coarsely chopped
1 large carrot coarsely chopped
3 sticks celery coarsely chopped
Gravy:
1/2 cup port
salt and pepper
1 cup beef stock
watercress to garnish
Roast
Fillet of Beef Method
Trim the beef removing all fat
and sinews and make a lengthwise incision to form a pocket
for stuffing cutting only 3/4 way through. In a bowl combine
all the stuffing ingredients adding enough breadcrunbs to
make a moist stuffing but not to wet. Fill the pocket with
stuffing and tie the beef at 5cm intervals with kitchen string
to keep stuffing in place. Scatter the carrots, celery and
onion in the base of a roasting pan and dot with butter then
place beef on top of vegetables. Roast in a preheated hot
oven 200 degrees for 50 to 60 minutes for medium to rare beef
turning halfway through cooking time. Remove the beef to a
serving platter and cover loosely with foil for 15 minutes
before carving.
Strain the pan juices through a colander into a saucepan,
pressing down on the vegetables to extract as much liquid
as possible. Add beef stock and port to the saucepan and bring
to the boil then boil rapidly until liquid is reduced to thin
gravy consistency then season to taste with salt and pepper.
To serve the Roast Fillet of Beef remove strings from beef
and arrange on a platter and spoon a little gravy over the
top. Garnish platter with the watercress then carve beef into
thick slices and serve remaining gravy in a heated gravy jug.
Enjoy your freshly made
Roast Fillet of Beef!
DUCK
WITH ORANGE SAUCE RECIPE
This
recipe will teach you how to make Duck with Orange Sauce.
It is a quick and easy recipe to make.
I always make orange sauce to go with our duck as it is the
best accompaniment for roast duck as its tart sweet flavour
is a perfect complement to the rich dark meat. I always braise
the duck first as it ensures tenderness. My brother in law
use to always love the Duck with Orange Sauce at christmas
as he reckons its the best food and the taste is really fantastic.
Duck with Orange Sauce Ingredients
2.5 kg duck
2 cups water
salt and pepper
few stalks parsely
1 orange and 1 lemon
1 small onion chopped
neck and giblets from duck
Orange Sauce:
1 orange
2 tsp butter
3 Tbs sugar
1/2 cup port
1/4 cup vinegar
salt and pepper
1 Tbs arrowroot
2 Tbs grand marnier
1 cup reserved duck stock
orange slices and watercress to garnish
Duck
with Orange Sauce Method
Remove
excess fat from inside of duck cavity and dry with paper towels
then cut orange and lemon into quarters and place inside cavity
then season duck with salt and pepper and then bind up. Place
the duck in a deep casserole dish with onion, parsley, roughly
chopped neck, giblets and water. Cover the casserole and cook
duck in a maderate oven 180 degrees for 1 hour turning once
or twice. Remove duck reserving liquid and place breast side
up on a rack in a baking dish then return to oven and increase
heat to moderately hot 190 degrees. Roast duck uncovered for
10 minutes turn breast side down roast another 10 minutes
then finally turn breast side up and roast another 10 minutes
or until the duck is golden brown.
Meanwhile make the sauce by straining the liquid from the
casserole dish and skim as much fat as possible from the surface
and reserve one cup. Put sugar and the vinegar in a saucepan
and boil for 1 or 2 minutes until thivk and syrupy then stir
in the reserved cup of stock. Carefully remove the rind from
an orange with a vegetable peeler and cut into fine strips
then add to saucepan and bring to the simmer. Squeeze juice
from the orange and mix with arrowroot then add to the sauce
and stir until smooth and thickened. Stir in the port and
grand marnier and heat through but do not boil. Season to
taste with salt and pepper thenat this stage take the sauce
off the heat. When ready to serve gently reheat the sauce
and stir in the butter. To serve the Duck with Orange Sauce
remove the binding strings from the duck and place on a heated
platter then spoon a little sauce over to glaze and serve
the rest separately in a heated sauce dish. Garnish platter
with orange slices and watercress.
Enjoy your freshly
made Duck with Orange Sauce!
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