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Prince Albert Fillet of Beef is a method of preparing a fillet of beef which was named in honour of the husband of Queen Victoria.

It seems to be a part of classic British cuisine and while no means common, it appears on menus in some British hotels and restaurants. Essentially, it is a pounded beef fillet, rolled around a filling of pâté de foie gras, then wrapped with bacon and braised in spiked stock.

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