Bacon-wrapped Roast Beef with Shallot Prune Sauce
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef fillet (center-cut)
- 1 bunch prepared and coarsely chopped Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetable such as celery)
- 2 onions (coarsely chopped)
- 2 tsps thyme
- 10 Sage
- 200 grams smoked Bacon (sliced)
- 1 jar Veal stock (400 ml)
- 1 Tbsp butter
- 250 grams Prune (pitted)
- 250 grams small shallots
- 250 grams Chestnuts (peeled and cooked, from package)
- 2 Tbsps cane sugar
- 125 milliliters Armagnac
- 1 tsp ginger (grated)
- 2 Tbsps cornstarch
Preparation steps
Place prepared soup vegetables and onions on lightly oiled roasting pan. Roast in preheated oven at 220°C (approximately 425°F) for about 25 minutes. Deglaze pan with 1 cup of water. Reduce oven temperature to 175°C (approximately 350°F).
Chop thyme and sage. Rub beef roast with herbs, salt and pepper.
Wrap beef with bacon and arrange 4 prunes on top of roast. Tie beef with kitchen twine, securing prunes and bacon. Place beef on roasted vegetables and bake in preheated oven for about 45 minutes. After 10 minutes cooking time, add veal stock to pan.
Heat butter in a pan and sauté shallots, then add prunes and chestnuts to pan and sauté briefly. Sprinkle with brown sugar and stir. Deglaze pan with brandy and stir in ginger. Simmer for about 5 minutes, stirring frequently. Remove pan from heat.
Remove beef from oven, cover with aluminum foil and keep warm. Pour cooking liquid through a sieve into a saucepan. In a small bowl, mix cornstarch with a little water until smooth and whisk into sauce. Bring to a boil and cook until sauce thickens. Add shallot mixture to sauce. Season with salt and pepper.
To serve, place beef on a warmed platter. Drizzle with sauce and arrange plums, shallots and chestnuts around beef roast. Garnish with currants and sage leaves, to taste.
Serve with potato croquettes, if desired.
