Original recipe: Jamie Oliver’s fillet of beef
Ingredients
- 12-18 slices prosciutto
- 4 cloves garlic, chopped
- Dried porcini, soaked in 1/2 pint boiling water
- 1/2 a lemon
- Butter
- Salt and pepper
- Fresh rosemary and thyme
- 2 glasses red wine
Instructions
- Preheat oven to 220ºC/425ºF/gas 7.
- Bring meat to room temperature. Soak porcini in 300ml boiling water for 5 minutes.
- Chop 2 garlic cloves and cook in a frying pan with butter on high heat. Add porcini and half the soaking liquid, reduce heat to low and simmer for 5 minutes until thick.
- Add lemon juice and remaining butter. Season with salt and pepper. Cool.
- Drizzle beef with 1 tablespoon oil and season with pepper. Sear in roasting tray over medium heat until browned. Remove from heat.
- Lay out prosciutto slices on greaseproof paper, overlapping to create a sheet large enough to wrap around the beef.
- Spread mushroom mixture over half of the prosciutto. Place beef on top. Roll up and tuck in ends. Remove paper and secure with string.
- Place remaining unpeeled garlic cloves and herbs in roasting tray. Place beef on top. Cook for 25 minutes (rare), 30-35 minutes (medium), or 40 minutes (well done).
- Remove meat and rest for 5 minutes. Pour any juices back into tray.
- Put tray on medium-high heat. Add wine and remaining porcini liquid (discard sediment). Simmer to desired consistency.
- Sieve sauce. Optional: whisk in butter.
- Slice beef and serve with sauce.