Thursday, May 25, 2006

Roasted Fillet Of Beef Rolled In Herbs And Porcini And Wrapped In Parma Ham

Last night I bammed up a delicious roasted fillet of beef rolled in herbs and porcini wrapped in Parma ham. I served it with asparagus, sweet potatoes and shallots although you could use any potato or greens. If the use of parma ham is too pricey you could also use streaky bacon.

Roasted Fillet Of Beef Rolled In Herbs And Porcini And Wrapped In Parma Ham

[Serves 4]

Ingredients

16 slices Parma ham
3 cloves of garlic, peeled
1 good handful of dried porcini, soaked in around 1/2 pint boiling water
3 good knobs of butter
juice of ½ a lemon
sea salt and freshly ground black pepper
1 kg fillet of beef (whole)
3 good handfuls of fresh rosemary and thyme, leaves picked and chopped
2 glasses of red wine

Method

1. Preheat your oven and an appropriately sized roasting tray to 230°C.
2. Lay out the parma ham on the tray making sure there are no gaps in between.
3. Chop one of the garlic cloves and fry with the soaked porcini in 1 knob of butter for a minute adding half of the soaking water (after straining to get the bits out).
4. Simmer slowly and reduce for 5 minutes before stirring in a half the juice of a lemon, the remaining 2 knobs of butter and seasoning.
5. Rub the mushrooms over half of the laid-out parma. Season the 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, lightly secure with pieces of string.
6. Place the fillet in the hot roasting tray with a couple of cloves of garlic and cook for 25-30 minutes (rare), 40 minutes (medium), 50 minutes (well-done) or 60 minutes (toasted). Half-way through, add the wine to the tray.
7. When the meat is done, remove it to a 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.

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5 Comments:

Anonymous Lou said...

It was absolutely gorgeous and i now demand this culinary perfection every night of the week!

7:47 pm  
Blogger Jay Tea said...

Hmm...what IS on the menu for tonight?

Incidentally, I intend to remake this meal in the future with loads of wrapped bacon instead of Parma ham and with garlic potatoes and a cheese cauliflower side.

9:31 pm  
Blogger Skry said...

LOL You'll have to get a better oven first, or you'll be having it for supper :D

Cheers for the meal though - was very filling.

10:21 pm  
Anonymous Emer said...

Can someone explain to me HOW that dish was vegetarianised for Keith?

11:19 am  
Blogger Jay Tea said...

It wasn't :P

Keith had a tomato and courgette bake.

6:27 pm  

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