May 21 2007

Roasted Fillet of Beef with Herbs and Porcini, Wrapped in Prosciutto.

As far as roasted meat goes, this is extremely fast and simple, yet decadently rich.

Serves 4:

12 – 18 slices prosciutto or Parma ham.
3 cloves of garlic, peeled.
1 good handful of dried porcini, soaked in around 285ml / ½ pint boiling water.
3 good knobs of butter.
Juice of ½ lemon.
Sea salt and freshly ground black pepper.
900g / 2lb fillet of beef (preferably from the middle, left whole).
3 good handfuls of fresh rosemary and thyme, leaves picked and chopped.
2 glasses of red wine.

Preheat your oven and an appropriately sized roasting tray to 230°C / 450°F / gas mark 8. Make sure there are no gaps in between the laid-out slices of prosciutto. Chop one of the garlic cloves and fry it with the soaked porcini in 1 knob of butter for a minute. Then add half of the soaking water (make sure it is grit-free). Simmer slowly and reduce for around 5 minutes before stirring in a squeeze of lemon, the remaining 2 knobs of butter and seasoning.

Rub your tasty and moist mushrooms over half of the laid-out prosciutto. Season your fillet of beef and roll it in the herbs. Place it on the mushroomy end of the prosciutto and slowly roll up the meat. Once the beef is rolled up, pull off the paper and push in the ends of the prosciutto to neaten. Lightly secure with 4 pieces of string.

Place the fillet in the hot roasting tray with a couple of cloves of garlic and cook for 25 – 30 minutes (rare), 40 minutes (medium), 50 minutes (well done). Half way through, add the wine to the tray. When the meat is done, remove it to a chopping board and leave to rest for 5 minutes. Pour any juices back into the roasting tray. Simmer the juices on the hob, scraping all the goodness from the sides of the tray. Remove from the heat and serve as light red wine gravy. Slice the fillet as thick or as thin as you like and serve with some potatoes and greens. Reserve a little of the porcini to serve with the greens.

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