A beautifully tender dish, one for a special occasion.
1 fillet beef approx 3 kg
5 onions cut into slices
2 carrots cut into rings approx 1 cm deep
1 red pepper diced into large chunks, 1 green pepper diced into chunks
5 spring onions sliced
1 leek sliced
1 tsp cumin
1 head of garlic
1/4 cup (approx 60 ml) Worcester sauce
10 tsp of oil (4 for frying fillet)
1 litre of dry white wine
Preperation. Put the onions, carrots, peppers, spring onions, cumin and garlic into a large pan and place the beef fillet on top. Pour over 4 tsp oil and the worcester sauce. Leave to marinade at least 12 hours or overnight in the fridge.
Take out the beef, reserving the marinade liquid and vegetables and place into a deep frying pan or saucepan with 6 tsp of oil. Seal the beef on all sides until it is a dark brown (almost black) in colour. Add the marinade liquid, the vegetables, the white wine to the pan and add salt and pepper to taste. Cook uncovered on a low heat for about 4 hours.
Remove the beef and cut into slices approx 1 cm wide. Strain the gravy and serve over the beef.