Roasted Fillet of Beef with Prosciutto

Roasted fillet of beef with prosciutto

Cook Time40 minutes
Course: Main Course
Servings: 4


  • 18 slices Prosciutto Get Webster’s to slice & lay your prosciutto side by side, a little overlapping on an A3 sizedpiece of paper.
  • 1 kg Fillet of beef
  • 3 cloves Garlic peeled
  • 1 handful Porcini mushrooms soaked in 300ml of boiling water
  • 3 knobs Butter
  • Juice of half a lemon
  • Salt & Pepper
  • Few handfuls Fresh Rosemary and Thyme
  • 3 glasses Delicious Red Wine I use a Shiraz/Merlot
  • Some butcher's string ask Webster's for some


  • Preheat your oven (fan forced) & tray to 230°C.
  • Chop 1 garlic clove & fry with the soaked porcini in butter for a few minutes.
  • Then add half the soaking water, simmer & reduce for 5 minutes, stir in the lemon & remaining butter.
  • Rub the mushrooms over the laid out prosciutto.
  • Season the fillet of beef w/ salt & pepper & roll it in the herbs.
  • Place the fillet on the end of the sheet of prosciutto with the mushrooms & roll up the meat. Once the beef is rolled up, push off the paper & tuck in the ends of the prosciutto.
  • Secure the meat & prosciutto with string.
  • Put the fillet in the warmed tray with the cloves of garlic & cook for 40 minutes (medium).
  • Half way through add the wine.
  • When the fillet is cooked, place the fillet on the chopping board & allow to rest for at least 5 minutes.
  • Pour any remaining juices back into the tray and simmer on the stove until you have yourself a red wine gravy.
  • Slice the fillet, serve with greens, potatoes or whatever you fancy.