Filet of Beef Le Chateau – French
- 750g (1 1/2lb) fillet steak in one piece
- 30g (1oz) butter
- 1 onion
- 2 rashers bacon
- 1 chicken breast
- 1 egg
- 2 tablespoons fresh breadcrumbs
- 2 tablespoon chopped parsley
- salt, pepper
- 250g (8oz) button mushrooms
- 1/2 cup dry red wine
- Melt butter in pan, saute peeled and finely-chopped onion and bacon over low heat until golden brown. Cover chicken with water, bring to boil, reduce heat, simmer until cooked, approximately 25 minutes. Drain, remove meat from bones (if not already boneless), remove skin, finely chop chicken meat.
- Combine chicken, bacon and onion mixture, egg, breadcrumbs, parsley, salt and pepper, mix well.
- Cut a pocket in the middle of the fillet with small sharp knife. Cut almost to the edges inside the fillet, be careful not to cut through; make sure the opening of the pocket is as small as possible. Press chicken filling firmly into the pocket.
- Place meat in greased baking dish, bake in moderate oven, 190-200 degrees, for 40 minutes (less for rare meat, and adjust according to size of meat).
- Wash and thinly slice mushrooms, put in pan with meat, stir to mix in pan juices, cook further 10 minutes; pour wine over, bake further 5 minutes.
- Slice meat, place on serving dish, pour over mushroom sauce, serve with potatoes and beans.
Taken from an early 1980s Women’s Weekly collection. . "Le Chateau Restaurant in Melbourne is set in elegant surroundings. Their menu range is impressive, and the food is beautifully presented. The recipe given here is an original creation of the Executive Chef at Le Chateau." . Your Dexter may not yield a fillet of 750g depending on what age and size you process your stock. Please adjust amounts accordingly.