Zwickau Stuffed Fillet of Beef is an unusual but delicious way of cooking beef, consisting of spicy continental sausage mixed with mushrooms, cooked inside a flattened fillet of beef . Home-made stock is an essential ingredient for this recipe and the time and effort involved in the preparation is well worth it for the end results.
1 X 3 lb. fillet of beef
1 garlic clove
1 teaspoon salt
1 ½ teaspoon freshly ground black pepper
3 bacon slices
6 fl. oz. cup red wine
4 fl. oz. home-made beef stock
1 tablespoon beurre manie
1 tablespoon butter
2 oz. mushrooms, wiped clean and coarsely chopped
1 medium-sized spicy continental sausage, skinned
2 teaspoon salt
2 teaspoon freshly ground black pepper
1 egg yolk, lightly beaten
1 tablespoon chopped fresh parsley
Or 2 teaspoons dried parsley
Preheat the oven to very hot 450 F (Gas Mark 8, 230°C).
Place the beef on a working surface and, using a sharp knife, make two deep incisions down the middle of the meat, taking care not to cut right through. Using a rolling pin or wooden meat mallet, beat the beef until it has been flattened into an oblong shape. Rub the meat all over with the garlic clove, salt and pepper and set aside while you make the stuffing.
In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms to the pan and fry for 2 to 3 minutes or until they are cooked.
Remove the pan from the heat and transfer the mushrooms to a medium-sized mixing bowl. Add the sausage meat, salt, pepper, egg yolk and parsley. Stir all the ingredients together until they are thoroughly combined.
Spoon the stufling down the centre of the beef, fold the two edges of die beef over the stuffing and secure with cocktail sticks or trussing string to form a sausage shape.
Place the bacon slices over the beef and secure the roll with trussing string.
Place the beef on a rack in a roasting tin and roast for 40 to 45 minutes or until the meat is tender when pierced with the point of a sharp knife.
When the meat is cooked, remove the roasting tin from the oven and, using two large forks, transfer the beef to a warmed serving plate. Remove and discard the string, bacon and cocktail sticks and keep the beef warm while you make the sauce.
Remove and discard the fat on the surface of the cooking juices remaining in the roasting tin. Pour the cooking juices into a medium-sized saucepan and place over moderate heat. Add the wine and stock to the pan, increase the heat to high and bring the mixture to the boil. Reduce the heat to low, add the beurre manic, a little at a lime, and cook, stirring constantly, for a further 5 minutes or until the sauce has thickened.
Pour the sauce into a warmed sauccboat and serve immediately with the beef.