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Filet of Beef Paruna


Whole Scotch Fillet
Butter
Plain Flour
Salt and Pepper
Diced Bacon
Pitted and chopped Prunes
White Dry Wine
Puff Pastry
Egg Yolk
Beef Stock

This next recipe comes from Australian chef Peter McAuliffe. The main ingredient is whole scotch fillet - a cut of beef, usually used as the center of a rolled brisket. It comes from the fore quarter of the carcass. Paruna is an aboriginal word for "PLACE OF WATER."

Insert long thin carving knife in the centre of the fillet making a tunnel from one end to the other. Combine chopped bacon and prunes, and fill the tunnel. Dot with butter.

Bake in hot oven until fillet has browned well (20 min +). Pour wine over meat, basting once with pan juices. Cook another 20 mins. (RARE).

When meat has cooled sufficiently, encase it in rolled out puff pastry and glaze with beaten egg yolk.

Place fillet in clean baking dish. Bake in hot oven until pastry has turned golden brown(20 min+), making sure meat has heated through

When cooked, place meat on serving dish. Cut into 1 inch slices, and serve with butter sauce.

BUTTER SAUCE:
To the pan juices, add 1 cup of beef stock, cook stirring until thickened.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.