800 g./1¾ lb. beef fillet - 5 tablespoons oil - 2 tablespoons brandy - 2 eggs - 1 tablespoon pickled capers - 1 tablespoon chopped parsley - 2 anchovy fillets - 1 clove garlic - 4 tablespoons thick stock - 1 teaspoon grated lemon zest - salt – black pepper.
Hard-boil egg, shell and squash with a fork. Chop anchovy fillets with peeled garlic. Mix with boiled egg, raw egg, drained capers, lemon zest, parsley, salt and ground pepper. In center of fillet cut out a few pieces of meat, mince and add to filling. Stuff fillet with the mixture and sew edges together. Truss meat and place in a cooking tray with heated oil. Simmer meat, add brandy and allow to evaporate. Add salt and pepper, pour in stock and cook over a low flame for 45’. Leave to cool completely and serve the roast meat cut into slices. |
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ccording
to legend this dish was invented to give back strength
and vigor to a sultan of the Sublime Porte, (the title
of the Turkish Muslim Emperors) after the nights spent
at the seraglio, the harem of the royal palace of Istanbul.
It is a dish that superbly combines ingredients, flavors
and fragrances of Mediterranean cuisine with or without
the implied “strength boosters”.
