Monday, 13 April 2009

Beef fillet wrapped in prosciutto with mushrooms

Hmmm.... beef....

Ingredients (serves 3-4)

For the beef

700g Beef fillet
1 tbsp Olive oil
(500g mixed wild mushrooms, cleaned
OR dried mushrooms rehydrated with boiling water for 20 mins)
1 clove Garlic, crushed
2 big sprigs fresh Thyme
2 big sprigs of Rosemary
2 Shallots, finely chopped
25g Butter
12 slices Parma ham, or prosciutto


1. Pre-heat the oven to 220C/gas 7.
2. Season the beef fillet and bring to room temp.
3. In a pan, heat the olive oil and toss in the mushrooms, garlic and shallots. Add the butter and fry for 3-5 minutes. Season and set aside in the pan to cool.
4. Remove the stalks from the herbs and chop the leaves finely
5. Lay out a large sheet of greaseproof paper, oil a little to stop the prosciutto sticking, and cover with overlapping slices of prosciutto. Scatter over the cooled mushroom mixture. Roll the beef in the herbs and then lay the beef in the centre. Using the paper to help you, roll up the prosciutto so that it wraps around the beef fillet and secure with string.
5. Lay the wrapped fillet in a roasting tray and roast in the oven for:
25-30 mins (rare)
30-40 minutes (medium)
40+ (cremated)

6. For the sauce, heat a little port or red wine and stock in a saucepan, plus some of the mushroom liquid if you used dried mushrooms and reduce by two thirds. Finish with a knob of butter and a squeeze of lemon juice.
7. Allow the meat to rest for 5-10 minutes before carving and serve!

Works well with wilted spinach, baby carrots and mash....