Serves 6

1kg fillet of beef
50g butter, cut into pats
6 rashers of streaky bacon
200g liver pâté
1 onion (50g), finely chopped.
250g celeriac, cut into matchsticks
500g carrots, cut into matchsticks
500g potatoes, peeled and thinly sliced
200g button mushrooms
1 bay leaf
50ml white wine
20ml cognac
10ml madeira
salt and pepper

plus: small wooden skewers

Per portion: 939 kcal / 3930 kJ / protein 65g / fat 61g / carbohydrate 28g

1. Cut into the beef fillet lengthwise, making sure not to cut all the way through, and stuff the slit with the liver pâté. Secure well with small wooden skewers. Season the meat with salt and pepper and wrap in bacon. Place in a roasting tin and dot with pats of butter.

2. Add the white wine, onion, celeriac, potatoes and mushrooms to the roasting tin. Season the vegetables with salt and pepper and roast, uncovered, in the oven for 50–60 minutes. Add the cognac and madeira towards the end of the cooking time.

3. Discard the bacon slices, remove the wooden skewers and carve the beef into slices. Serve with the vegetables.