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    • 1 kg Beef, fillet
    • 75 g Duck liver pate
    • 6 Rindless streaky bacon rashers


    • 3 Bay leaves, fresh
    • 2 Carrots
    • 2 Celery stalks
    • 1 Creamed potatoes
    • 1 Garlic clove
    • 1 Green beans
    • 1 Onion
    • 1 handful Parsley, fresh

    Canned Goods

    • 150 ml Beef stock, fresh

    Baking & Spices

    • 1 Sea salt and freshly ground black pepper

    Oils & Vinegars

    • 3 tbsp Sunflower oil
    • 1/2 tsp Truffle oil

    Beer, Wine & Liquor

    • 100 ml Cognac
    • 200 ml Madeira

    Fillet of beef Prince Albert - BBC Food - a luscious dish of a bacon-wrapped filet of beef stuffed with a truffle oil doused duck liver pâté filling in a Cognac, Madeira and beef stock based sauce

    2y Saved to Recipes - Beef


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