Woodland Picnic Sandwich is a delicious answer to the problem of curled-up sandwiches on picnic parties! Serve with mustard, a salad of lightly cooked French beans and lots of full-bodied red Burgundy wine.
1 X 2 lb. fillet of beef
1 garlic clove, cut into
2 teaspoon salt
2 teaspoon black pepper
1 oz. vegetable fat
2 oz. butter
8 oz. shallots, thinly sliced
8 oz. mushrooms, wiped clean and thinly sliced
1 large brown sandwich loaf, unsliced
1 tablespoon chopped fresh parsley
Preheat the oven to hot 425 °F (Gas Mark 7, 220 °C).
Place the beef on a flat surface. With a sharp knife, make four incisions in the meat and insert a garlic slice into each one. Using your fingertips, rub the salt and pepper all over the meat.
In a deep roasting tin, melt the vege-table fat over moderate heat. When the foam subsides, add the meat and fry, turning occasionally, for
8 minutes or until it is lightly and evenly browned. Place the tin in the oven and roast the meat for
15 minutes. Reduce the oven temperature to moderate
350F (Gas MARK 4,
180 C) and roast for a further
15 minutes to
30 minutes, depending on whether you prefer your beef rare or well-done.
Remove the tin from the oven and set the meat aside to cool.
Meanwhile, in a medium-sized sauce-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring occasionally, for 3 to 5 minutes or until they are soft and translucent but not brown. Using a slotted spoon, transfer the shallots to a plate and set aside.
Add the mushrooms to the pan, cover and reduce the heat to low. Simmer the mushrooms for 5 minutes. Remove the pan from the heat.
Place the loaf on a chopping board. Using a sharp knife, cut a |-inch slice from one end. Reserve the slice. Using your fingers, hollow out the loaf, discarding the soft centre.
Place the cooked beef in the hollow and surround it with the shallots, mush-rooms and parsley. Replace the end slice and keep it in position with a skewer.
The sandwich is now ready to serve.