FILLET OF BEEF WITH TRUFFLES & CHAMPAGNE SAUCE

Preparation Method :

• Preheat the oven to Gas Mark 4/180°C/350°F.
• Melt the butter in a large pan and then fry the leek, shallots, carrot, parsnip, celery and garlic for 5 minutes.
• Transfer to a large flameproof casserole using a slotted spoon.
• Add the fillet or sirloin to the pan and brown it all over for about 2 minutes on each side.
• Season the meat well with salt and pepper and remove it from the pan.
• Wrap the bacon around the fillet or sirloin and place it on the bed of vegetables in the casserole.
• Sprinkle the fillet with the seasoned flour and pour it over the sherry, beef stock and half the champagne or cider.
• Cover with cooking foil and then with tight-fitting lid and place in the centre of the oven for 2 hours.
• Carefully pour the stock and sauce from the casserole into a saucepan, and return the fillet to the oven, uncovered, for 20 minutes.
• Meanwhile, add the rest of the champagne or cider to the saucepan and boil the sauce until reduced by half.
• Strain into a sauceboat through a fine sieve, add the soured cream, pour little of the sauce over the fillet, garnish with diamonds of truffle or beetroot, and serve.