Seasoned Fillet of Beef with Espagnole Sauce

Ingredients
3 onions sliced
4 anchovy fillets, chopped
2 tablesppons finely chopped bacon
Pinch of pepper
1 desert spoon finely chopped parsley
1 egg yolk
1 kg beef fillet
watercress sprigs to garnish

Method
Fry onions in about 1 tablespoon dripping until golden brown
Remove and place in a mixing bowl

Add anchovy fillets, bacon,pepper,herbs and egg yolk to the onions and mix well

Cut the fillet in about six places (but not right through) and put some of the stuffing into each cavity and tie the fillett in shape with string or secure with wooden cocktail sticks

Wrap in greased foil or place in a covered roasting pan with a little dripping.

Cook in pre - heated medium oven for 1- 1 1/2 hours

Cut into thick slices and serve with Espagnole sauce and garnish with watercress

Espagnole Sauce

Ingredients
50 gram butter
40 gram flour
500 ml brown stock
seasonings
50 gram carrot
50 gram onion
bouquet garni
1 heaped teaspoon tomato paste
15 gram bacon bones

Method
Prepare a brown roux by melting the butter and adding the flour - on a medium heat stiring constantly - allow the roux to brown.
Stir the hot stock onto the cold roux and bring to the boil and season lightly
Remove the scum and add the vegetables and bouquet garni
Stir in the tomato paste and add bacon
Simmer for 25 minutes to reduce by one third
Strain and use as desired

This is a really lovely meal - Submitted by Marie Cameron