Roasted Fillet of Beef
12-18 slices proscuitto or Parma
3 cloves of garlic, peeled
1 good handful of dried porcini, soaked in around 285ml ½ pint
boiling water
3 good knobs of butter
juice of ½ a lemon
sea salt and freshly ground black pepper
900g/2lb fillet of beef (preferably from the middle, left
whole)
3 good handfuls of fresh rosemary and thyme, leaves picked
and chopped
2 glasses of red wine
Preheat your oven and an appropriately sized roasting tray
to 230ºC. Make sure there are no gaps in
between the laid-out slices of proscuitto.
Chop one of the garlic cloves and fry with the soaked porcini in 1 knob
of butter for a minute. Then add half of
the soaking water (make sure it is grit-free).
Simmer slowing and reduce for around 5 minutes before stirring in a
squeeze of lemon, the remaining 2 knobs of butter and seasoning. Rub your tasty and moist mushrooms over half
of the laid-out proscuitto. Season your
fillet of beef and roll it in the herbs.
Place it on the mushroomy end of the proscuitto and slowly roll up the
meet. Once the beef is rolled up, pull
off the paper and push in the ends of the proscuitto to neaten. Lightly secure with 4 pieces of string.
Place the fillet in the hot roasting tray with a couple of
cloves of garlic and cook for 25-30 mins (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 5 minutes. Pour any juices back into the roasting tray.
Simmer the juices on the hob, 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 potatoes or some gorgeous
greens. He likes to reserve a little of
the cooked porcini to serve with the greens.
Serves 4.
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