Ingredients

1.5kg of beef fillet (Ask the butcher)

150gr liver pate

12 slices of pancetta

5 sprigs of pancetta

6 bay leaves( Rand)

3 garlic cloves

150gr red wine

500gr beef stock

For the stuffing

25gr porcini mushrooms

50gr butter

4 shallots finely chopped

50gr butter

4 shallots finely chopped

250gr chestnut mushrooms finely chopped

28 gr parsley leaves chopped

method

To make the stuffing cover the porcini mushroomswith water and stand for 30 minutes or until soft . Drain reserving the liquid then drain and finely chop.

Melt the butter in a large frying pan and thyme with a pinch of salt , cook gently add the chestnut musrooms and porcini mushrooms ,cook for 10-15 minutes until they are soft and no liquid are in the dish . then cool them and stir in the parsley. Preheat the oven to 220/c /gas 7 . Cut the beef and flatten it slightly . season well then spread and fill in the middle with the liver pate and seal it in the meat . Use the back of a knife to sketch the pancetta slices , lay them on a baking sheet slightly overlapping to form a rectangle with the same lenght of the filling .

Season with pepper and add the chopped leaves and add the thyme sprigs lay the filling and the pancetta slices around it to tie the fillet every 2cm with string to form a sausage shape tuck the bay leaves under the string . Put the fillet in a large roating bag with garlic cloves and remaining thyme sprigs . drizzle with olive oil and roast for 1hr and 40 minutes and remove the beef. Cover with foil and leave to rest for 20 minutes . Put the tin on the hob add the red wine and sugar and bubble for a few minutes until thick is the stock and the drained porcini mushrooms is ready to serve with theremaining juices in any jug and serve the beef with the gravy . serve hot .

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