Fillet Of Beef with Porcini Duxelle & Prosciutto
Preparation Time: 40 Minutes
Cooking Time: 30-35 Minutes
Serves: 6
Ingredients:
- 1kg beef fillet, trimmed
- 1 garlic bulb
- 10 prosciutto slices
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 250ml red wine
- 40g unsalted butter
- 85g onion, diced
- 20g porcini mushrooms, dried and chopped
- 1 tsp soy sauce
- 1 tsp sea salt
- ½ tsp sugar
- ½ lemon, juiced
- 2 garlic cloves, grated
Method:
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Preheat the oven to 220°C and ensure the beef is at room temperature. Place the porcini mushrooms in a bowl and cover with 300ml of boiling water. Leave to rehydrate for 5 minutes.
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Add the garlic, onion and a knob of butter to a large flat pan on high heat and sauté for 2 minutes. Add the porcini and a ladle of soaking liquor (keep the rest for later).
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Incorporate the soy sauce, salt, sugar and allow to reduce on a low heat for 5 minutes until thick. Squeeze in the lemon juice and incorporate the remaining butter, then season to taste with salt and pepper. Set aside to cool (can be refrigerated up to a week).
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Drizzle the beef fillet with 1 tbsp of oil and season with black pepper.
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On medium heat, sear the beef in a roasting tray until brown all over. Remove from the heat.
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On a piece of baking parchment, layout the prosciutto ensuring you slightly overlap the slices until the sheet is big enough to cover the fillet.
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Spread the porcini duxelle lengthways over half the prosciutto then place the beef on top. Roll up carefully, covering the ends, and discard the baking parchment. Secure with butcher's strong.
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On a roasting tray, add the remaining unpeeled garlic gloves, rosemary and thyme then place the beef on top. Cook in the oven for 30-35 minutes for medium.
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Remove from the oven and place the meat on a board to rest, allowing juices back into the roasting tray. Put the tray on the hob at a high heat then add the wine and remaining porcini soaking liquor. Simmer to desired consistency.
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Remove from the heat, whisk in a knob of butter for a silky and rich jus.
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Carve the beef fillet and serve drizzled with the red wine jus - deliciously paired with spring greens and celeriac mash.