Ingredients

2lb (900g) Fillet of beef

4 slices Salt pork, thin slices

3/4 cup stock

2 tbsp Brandy

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Arrowroot, dissolved in water

Method

Line the bottom of a heavy saucepan, just large enough to contain the meat, with slices of salt pork.

Add meat.

Add 1/4 cup stock and brandy.

Cook, uncovered, over brisk heat, basting frequently with liquid from pan, for 8 minutes, or until liquid is reduced to approximately 1 tbsp.

Add remaining stock, salt, and pepper.

Bring to boil.

Cover and simmer for 45 minutes, basting occasionally with liquid from pan.

Remove meat to heated ovenproof serving dish.

Sprinkle meat with 3 tbsp cooking liquid and bake at 450 degrees for 8 minutes.

Meanwhile, bring to boil sauce in pan.

Add arrowroot dissolved in water, and cook, stirring constantly, for a few seconds, or until sauce is thickened.

Serve sauce in sauce boat.

Serve hot.

Cooks Comments and Tips

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