Pot-Roasted Fillet of Beef (Abruzzo)

Meat

Ingredients

Beef fillet, in one piece- 3 pounds

Salt and pepper

Olive oil - 5 tbsps

Rosemary - 1 sprig

Bay leaves - 3

Lemon - 1/2

Flour - 1 rounded teaspoon

Butter - 3 tbsps

Dry white wine - 1/2 cup

Cut the sinews along the fillet and tie it up - this helps the meat to keep its shape while cooking. Rub it with salt and pepper.

Heat the oil in a casserole and add the rosemary, bay leaves and lemon. Place the fillet on top, cover the casserole and cook over a moderately high heat for between 30 to 40 minutes. Turn the meat over once or twice during this time to ensure that it browns evenly. Discard the lemon and herbs.

Knead the flour and butter together. Add this to the casserole in small pieces, stirring it thoroughly into the juices until smooth; then add the wine and continue cooking for 5 minutes longer, turning the fillet round several times. Check seasoning. Serve the meat cut into medium thick slices.

Serves 6