Fillet of Beef with roquefort Butter Sauce

Preparation time: 30 min, Cooking time: 1 hr 10 min, Cals per serving: 585


serves: 6
roquefort 125 g (4 oz), crumbled
unsalted butter 125 g (4 oz), softened
beef fillet 900 g (2 lb)
vegetable oil about 100 ml (3 1/2 fl oz)
garlic cloves 2, crushed
large aubergines 2, about 400 g (14 oz) each, cut lengthways into 1 cm (1/2 in) slices
onions 150 g (5 oz), finely chopped
medium-dry sherry 150 ml (5 fl oz)
fresh meat stock 750 ml (1 1/4 pt)
lemon juice to taste
fresh rosemary sprigs to garnish

to serve

baby spinach
beetroot shavings
Soft Polenta


1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. Gently stir the cheese into the butter (don't overbeat or it will turn grey). Cover and chill.

2. Season the beef. Heat 1 tablespoon of the oil in a frying pan for 1 to 2 minutes, then brown the beef for 1 to 2 minutes on each side. Set aside to cool.

3. Spread the garlic over the beef. Brush each side of the aubergine slices with oil and fry in a non-stick frying pan for 4 to 5 minutes on each side or until golden; cool. Wrap the aubergine slices around the beef and tie at intervals with string; season and set aside.

4. Heat 2 tablespoons of the oil in the frying pan, add the onion and cook for 10 minutes or until golden, add the sherry, bring to the boil and bubble to reduce by half. Add the stock, bring to the boil again and cook for 10 to 15 minutes or until reduced by half. Set the sauce aside.

5. Roast the beef for 30 minutes for rare, 35 for medium-rare and 40 minutes for well done. Cover the meat loosely with foil and set aside in a warm place to rest for 10 minutes.

6. Reheat the sauce, whisking in the roquefort butter a little at a time. Add the lemon juice.

7. Thinly slice the beef and stir any pan juices into the sauce. Garnish with rosemary sprigs and serve with the sauce on the side, spinach, beetroot and Soft Polenta.

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