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