Jamie Oliver's Roasted Fillet of Beef Rolled in Herbs and Porcini and Wrapped in Prosciutto
Serves 4 – Recipe Sourced from Jamie Oliver – The Return of the Naked Chef
"As far as roasted meat goes, this is extremely fast and simple, yet decadently rich. One of the tricks, whether you buy it in a deli or supermarket, is to ask them to slice your prosciutto and lay it side by side on to an A3 (ish) size piece of waxed paper"
12-18 slices Prosciutto or Parma Ham
3 cloves of garlic, peeled
1 good handful of dried porcini, soaked in around 285ml boiling water
3 good knobs of butter
juice of ½ a lemon
sea salt and freshly ground pepper
900grams fillet of beef (preferably from the middle, left whole)
3 good handfuls of fresh rosemary and thyme, leaves picked and chopped
2 glass Pfeiffer Cabernet Sauvignon
Preheat your oven and an appropriately sized roasting tray to 230˚C. Make sure there are no gaps in between the laid-out slices of prosciutto. Chop one of the garlic cloves and fry with the soak porcini in 1 knob of butter for a minute. Then add half of the soaking water (make sure it is grit-free). Simmer slowly 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 prosciutto. Season your 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, pull off the paper and push in the ends of the prosciutto to neaten. Lightly secure with 4 pieces of string. Chefs have a certain way of doing this, but as long as the string holds the meat together I don't care how you do it.
Place the fillet in the hot roasting tray with a couple of garlic cloves and cook for 25-30minutes (rare), 40 minutes (medium), 50 minutes (well done) or 60 minutes (cremated!). Half-way through, add the Cabernet Sauvignon 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, 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. I like to reserve a little of the cooked porcini to serve with my greens. Enjoy with a glass of Pfeiffer Cabernet Sauvignon.