Fillet Of Beef with Porcini Duxelle & Prosciutto
Preparation Time: 40 Minutes
Cooking Time: 30-35 Minutes
- 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
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.
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).
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).
Drizzle the beef fillet with 1 tbsp of oil and season with black pepper.
On medium heat, sear the beef in a roasting tray until brown all over. Remove from the heat.
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.
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.
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.
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.
Remove from the heat, whisk in a knob of butter for a silky and rich jus.
Carve the beef fillet and serve drizzled with the red wine jus - deliciously paired with spring greens and celeriac mash.