Fillet of Beef with Prosciutto and Porcini Mushrooms

1kg whole fillet of beef
10-12 slices of Prosciutto
3 garlic cloves (peeled)
1 handful of dried porcini mushrooms soaked in 300ml of boiling water
3 knobs of butter
Lemon juice
Salt and pepper
3 handfuls of fresh thyme and rosemary
150ml red wine


This is a great dish by Jamie Oliver.. Can't remember which book it came from but it is a cracker!! Preheat your oven and an appropriately sized roasting tray to 230°C.

Lay out the prosciutto, ensuring there are no gaps between the slices. Chop one of the garlic cloves and fry with the pre-soaked porcini in 1 knob of butter for about 1 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.

Spoon the mushroom mixture across 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 string.

Place the fillet in the hot roasting tray with a couple of cloves of garlic and cook for 23-30 minutes (rare), 40 minutes (medium), 50 minutes (well done) or 60 minutes (cremated!). Half way through, add the wine to the tray. When the meat is done, remove it to a chopping board and leave it to rest for 15 minutes. Pour any juices back into the roasting tray. Simmer the juices on the stovetop, scraping all the goodness from the sides of the tray. Remove from the heat and serve as a light red wine gravy. Slice the fillet as thick or as thin as you like and serve with some mashed potatoes or some wilted greens.


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