Name: Fillet of beef
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 kg centre fillet of beef trimmed; 20 g dried porcini mushrooms; 1 large bulb of garlic; 50 g unsalted butter; ½ a lemon; olive oil; 10 large slices of higher-welfare prosciutto or Parma ham; 4 sprigs of fresh rosemary; 4 sprigs of fresh thyme; 250 ml red wine

Fillet of beef

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Total Time:
1 hour 15 minutes

Indulgent porcini, garlic, thyme, and butter enhance tender fillet, wrapped in prosciutto for ultimate flavor and protection. Deliciously decadent showstopper!

Ingredients:

1 kg centre fillet of beef trimmed
20 g dried porcini mushrooms
1 large bulb of garlic
50 g unsalted butter
½ a lemon
olive oil
10 large slices of higher-welfare prosciutto or Parma ham
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
250 ml red wine

Instructions:

Preheat the oven to 220ºC/425ºF/gas 7. Allow the meat to come up to room temperature. Cover the porcini with boiling water and let them rehydrate for 5 minutes. Finely chop 2 garlic cloves and sauté with butter in a frying pan. Add porcini and simmer until thick. Stir in lemon juice, butter, salt, and pepper. Let it cool slightly. Drizzle beef with oil and season with pepper. Brown the beef in a roasting tray on the stove. Lay out prosciutto slices, spread mushroom mixture on one half, place beef on top, and roll it up. Tie with string. Place garlic and herbs in the tray, then add beef. Roast in the oven for desired doneness. Let beef rest for 5 minutes. Deglaze the tray with wine and porcini liquor, simmer until thickened, and strain if desired. Serve sliced beef with red wine sauce. Enjoy with celeriac and potato mash and steamed greens.

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