Fillet of beef wrapped in herbs with Brussels sprouts and pommes parmentier

Method

1. Using a sharp knife. cut small incisions in the beef fillet and fill each incision with a sliver of garlic. Season the beef with salt and freshly ground pepper.

2. Heat the olive oil in a large casserole dish. Add in the beef and brown on all sides, then remove it and set aside.

3. Add the red onion, mushrooms, garlic, carrot and butter to the casserole dish.

4. Fry, stirring often, for 3-4 minutes.

5. Spread the browned beef on all sides with the mustard and horseradish.

6. Sprinkle with the chopped mixed herbs and wrap the fillet in the bacon, tying it securely at intervals with string.

7. Add the bacon-wrapped beef to the casserole dish and fry on all sides. Remove and set aside.

8. Add the red wine to the casserole dish, bring to the boil and cook briskly until reduced by half.

9. Add the stock, bring to the boil and cook briskly until reduced by half.

10. Return the beef to the casserole dish, reducing the heat to its lowest setting.

11. Cook the beef for 20 minutes, turning it once after 7-10 minutes.
12. Meanwhile, make the pommes Parmentier. Heat the olive oil in a large, heavy-based frying pan.

13. Add in the potato cubes, garlic and chopped bacon.

14. Fry, stirring often, until the potatoes are golden brown. Season with salt and freshly ground pepper and add a squeeze of lemon juice and the breadcrumb, mixing well.

15. To cook the Brussels sprouts, boil them for 4-6 minutes in a pan of boiling water until just tender, then drain.

16. Return the sprouts to the pan, add the butter, a pinch of salt and freshly ground pepper and the balsamic vinegar.

17. Cook, stirring often, until caramelised.

18. Serve the beef with the sprouts, potatoes, and a good dollop of horseradish.

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Ingredients

1 whole Beef fillet, trimmed
1 garlic clove, cut into slivers
1 pinch salt and fresh ground black pepper
2 tbsp Olive oil
1 red onion, chopped
60g button mushrooms, chopped
1 carrot, finely chopped
60g Butter
1 tbsp Dijon mustard
1 tbsp creamed horseradish
1 handful mixed herbs, chopped
225g smoked back bacon
350ml Red wine
300ml fresh beef stock, or veal stock

Pommes Parmentier

4 tbsp Olive oil
4 large Maris Piper potatoes, cut into small cubes
1 garlic clove, chopped
2 smoked bacon, chopped
1 pinch salt and fresh ground black pepper

Brussels sprouts

450g Brussels sprouts
1 Butter, knob
1 pinch salt and pepper
1 tbsp Balsamic vinegar

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