PRIME BEEF FILLET WITH HRAMSA CHEESE

Preparation Method :

• Preheat the oven to Gas Mark 6/200°C/400°F.
• Cut the fillet in half lengthways and spread the Cheese to it as if you were buttering a French stick.
• Place the calves' liver on top of the cheese, place the other half of the fillet on top and tie with butchers string.
• Wrap the whole fillet with the streaky bacon, securing with wooden cocktail sticks.
• Heat the dripping in a roasting tin.
• Sear the fillet in the hot dripping, place in the centre of the oven and roast for 30 minutes.
• Allow the fillet to rest for 5 minutes, then carefully remove the wooden sticks, bacon and butchers string.
• Fry the onions and mushrooms in the roasting tin juices.
• Using a slotted spoon, transfer the vegetables to a clean saucepan, add the red wine to the tin juices, and pour into the saucepan.
• Heat gently, add the paprika and soured cream, bring to the boil and simmer for 5 minutes.
• Pour the sauce over the fillet, sprinkle with the chopped fresh parsley and serve.