Could be known as Fillet Prince Albert...but we always called it Beef Albert. My memory is that madeira is involved....
I think 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.
I think 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.