Could be known as Fillet Prince Albert...but we always called it Beef Albert. My memory is that madeira is involved....
I'm right in remembering the fillet is rolled around fois gras (I will use another pate) and then braised in a madeira laden stock.....but I'm sure I have missed out something essential, any body have a recipe? I simply cannot find one in my book collection
I'm thinking that this might be what we have for Christmas lunch this year.