Lamb Fillet Tornedos with Prosciutto, Spinach, Mushroom and Tomato
This dish is easy, quick and tastes fantastic. It is also a great looking meal that can be prepared well in advance. All recipes in this blog are for 4 good sized servings.
4 Lamb fillets - backstraps can be used as well
8 cherry tomatoes, halved
100g baby spinach leaves
100 g mushrooms - any type
Sundried tomato pesto
8 slices of Prosciutto
3/4 cup dry red wine
1/2 cup beef/veal/lamb stock
Salt & Pepper
Preheat oven to 200C. First slice the mushrooms and fry in butter and oil till soft. Season with salt and pepper. Let them rest for 10min then drain excess moisture.
Using a rolling pin or bottle of wine..beat each fillet to about 5mm thickness. Once this is done, spread some pesto, lay the prosciutto along its length, then 1/8 mushroom mix, some spinach leaves and finally some tomato halves. Season and roll up, closing with a toothpick.
Saute in a large fry pan on very high heat. Just before you put them into the oven add 3/4 cup of dry red wine and 1/2 cup stock. Roast in the oven for about 10minutes. Remove tornedos and cover. Add butter to the sauce in the pan.
Serve with baby beans and potatoes along with the the jus from the pan.