Festive Fillet of Beef Recipe

Name: Festive Fillet of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g lexia raisins; 200 ml madeira wine; 75 g parma ham, thinly sliced; 30 ml parsley, roughly chopped; 1 18 kg filet of beef; 350 g aubergines; 100 ml olive oil (approx); 700 g shallots or 1 small onion; 1 teaspoon ground ginger; 1 teaspoon allspice; 1 tablespoon light muscovado sugar; 150 ml beef stock

Servings: persons

125 g lexia raisins
200 ml madeira wine
75 g parma ham, thinly sliced
30 ml parsley, roughly chopped
1 18 kg filet of beef
350 g aubergines
100 ml olive oil (approx)
700 g shallots or 1 small onion
1 teaspoon ground ginger
1 teaspoon allspice
1 tablespoon light muscovado sugar
150 ml beef stock

1
Soak the raisins in the Madeira overnight.
2
Drain well and reserve the Madeira.
3
Cut the Parma ham into 12 long strips about 2.5 cm wide.
4
Dip the raisins in half of the chopped parsley, then roll each one tightly in a strip of ham.
5
Using a sharp knife make 12 small deep incisions into the beef.
6
Push in the Parma rolls.
7
Tie the beef at 2.5 cm intervals with fine string to produce a neat shape.
8
Thinly slice the aubergine lengthways and brush lightly with a little oil.
9
Grill for 2-3 mins each side until golden brown, cool.
10
Trim the root ends of the shallots but don't remove completely.
11
Halve any large ones.
12
Heat 45ml olive oil in a flameproof casserole or roasting tin and brown the fillet all over then remove and set aside.
13
Add another 15ml oil to the pan with the spices and shallots.
14
Saute for 3-4 mins or until shallots are golden brown stirring the mixture occasionally.
15
Cover the fillet with the aubergine and return to the pan.
16
Mix together the reserved Madeira, sugar, stock and remaining raisins and pour over the fillet.
17
Bring to the boil and season.
18
Cook, uncovered, at 230C (450F) gas 8 for 35-40 mins for medium rare.
19
Allow another 10-12 mins for well done.
20
Stir the remaining parsley into the pan juices.
21
Slice the beef thinly and serve with the warmed pan juices (I usually use cornflour mixed with water to get the right consistency).

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 125 g lexia raisins, 200 ml madeira wine, 75 g parma ham, thinly sliced, 30 ml parsley, roughly chopped, and more.

Yes, Festive Fillet of Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Festive Fillet of Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions