Roasted fillet of beef with prosciutto
- 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.